1 cup eden arame - rinsed and soaked
18 large fresh mushrooms
1 tsp eden sesame oil
1 medium onion
1/4 cup eden mirin
1 lemon, juiced
2 tbsp eden shoyu or tamari
1 tsp ginger juice (grate ginger and sq, ueeze out juice)
1 fresh parsley, minced
TO GARNISH
1 red pepper or lemon slice
Directions
Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and
remove stems. Place in baking dish. Dice stems and set aside. Place
Arame with soaking water in small sauce pan. If necessary add more
water to cover. Bring to boil and simmer for 15 minutes. Drain.
Squeeze out liquid from Arame and mince. Heat oil in small pan and
saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine
Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture
and simmer until liquid evaporates. Stuff mushroom caps with Arame
mixture; pour remaining marinade over mushroom caps. Cover and bake
at 350 F for 20-25 minutes. Garnish. Be careful not to overcook;
mushrooms will shrink.
by Mary Estelle
Prep Time: 40 minutes Yield: 6 Servings
Sea vegetables ran be added to soups or salads, cooked alone or with
other vegetables, and even brewed into teas. Their versatility in the
kitchen is as wide as the ocean. When dried, the succulence and
qualify of sea vegetables is not as apparent as when fresh, so it is
important to choose a brand you can trust. Eden (TM) brand sea
vegetables are the highest quality available, harvested from clean
Northern waters.
Copyright 1995 Eden Foods, Inc.
Servings: 6 servings
Arame-Stuffed Mushroom Caps Recipe brought to you by Recipe Ideas
Categories: Appetizer; Mushroom; Vegetable
The History of Recipes
Written recipes as a concept can be found far back into ancient history, at least as far as ancient Egypt, and possibly even further. However, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times made use of many different herbs and spices, including a few you will know for example basil, fennel and asafoetida. During the next few centuries, the powerful and rich houses tried to offer the most extravagent meals, and because of this chefs and their recipes were highly sought after. However, it was during the 19th century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. By the advent of the 20th century, cook books were starting to become popular mostly as a result of higher levels of literacy, leisure time and being a little richer. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Arame Stuffed Mushroom Caps recipe.
