Maitre d’hotel sauce
Take fresh ones,–the size is not very important,–cut off nearly all the stalks, and wipe off the skin with wet flannel. Arrange neatly in a pie-dish, pepper and salt, sprinkle a little mace among them, and lay a bit of butter upon each. Bake about half an hour, basting now and then with butter and water, that they may not be too dry. Serve in the dish in which they were baked, with maitre d’hotel sauce poured over them.
Common Sense in the Household by Marion Harland, New York, 1871
Comment: Unless you gather your mushrooms yourself in the wild, you can skip the wiping-with-wet-flannel step called for here. The complication will come not from the recipe, which is very plain when compared to the stuffed mushrooms for which chain restaurants so notoriously overcharge, but the maitre d’hotel sauce, which is complicated in the extreme. We will not tell anybody if you quietly use Worcester sauce or something else to your taste instead.