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
Academics have found proof that recipes existed back into antiquity, in truth as far back into history as ancient Egypt, and possibly even further. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of Roman times were skilled in the use of many spices, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Over the next few hundred years, the powerful and wealthy houses competed to offer the best banquets, and as a result chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Arame Stuffed Mushroom Caps recipe.
