Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Buy commercially grown mushrooms from grocer or market. Don't
buy them from countryside stands or pick them in fields unless you
are a mushroom expert. Many poisonous varieties resemble the edible
mushrooms. Young homemakers do well to rely on the labeled
baskets of commercially grown mushrooms at the market and to use
quality canned varieties.
To cook fresh mushrooms, wash them well. Drain. Peel caps of large
mushrooms. Slice stems and caps or leave whole. Saute a few minutes in
butter. Season with lemon juice. Serve on toast or use as described in
Creamed Mushrooms on Toast: A favorite luncheon dish. Add sauteed
mushrooms in medium cream sauce. Or heat drained canned mush-
rooms and add to sauce. Heat 2 or 3 minutes together, but do not boil.
Serve on toast, split cornbread, waffles, or omelet. One pound of
mushrooms makes 4 or 5 servings sauteed, 6 or more servings creamed.