{"id":7035,"slug":"sauted-mushrooms","title":"SAUTÉD MUSHROOMS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 pound of mushrooms","2 tablespoons of butter","1/4 teaspoon of salt","hot slices of toast"],"ingredients_norm":["mushroom","butter","salt","hot slices of toast"],"steps":["Wash, peel caps and stems of one pound of mushrooms, drain dry between towels.","Place in spider with two tablespoons of butter and one-quarter teaspoon of salt.","Cover and cook twenty minutes, tossing them.","Serve on hot slices of toast."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w34:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"71610938bada67d961da5a32197d0089a53585b68c0662df1201716c5c341cc3","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sauted-mushrooms"}