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
Historians have traced the existence of recipes back into the far past, in fact as far back as the early Egyptians, and possibly even further. Interesting though that is, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some 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 those who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times we have some interesting books dating from the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of those days. Over the following few centuries, the rich families of Wesstern Europe strove to offer the most exotic banquets, and as a consequence, chefs and their recipe collections increased in prestige. However, it wasn`t until the 19th century that cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications are greatly in demand mostly due to more people being able to read, increased leisure time and a general increase in wealth. The introduction of television brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Arame Stuffed Mushroom Caps recipe.
