1 no ingredients
Directions
1 lb mushrooms -- large ones
2 TB canola oil
3 lg garlic cloves -- peeled and
: minced
2 TB ginger -- peeled and minced
: fresh
3/4 c red bell pepper -- finely
: chopped (1
: md pepper)
: I stalk bok choy -- chopped
: (1/2 cup)
1 ts sesame oil
1 TB tamari -- or soy sauce
1/2 ts salt
1/2 c fresh bread crumbs
1/4 ts chili paste with garlic
3 scallions -- thinly sliced
1 TB fresh lemon juice
Preheat the oven to 375 F degrees. Grease a baking pan.
Pull the stems from the mushroom caps and chop them finelv. Place the
caps in the prepared baking pan.
Heat the canola oil in a skillet over medium heat. Saute' the garlic
ginger. and red bell pepper just until tender, about 3 minutes. (Stir
in a tablespoon or two of water if the ginger begins to stick.)
Stir in the chopped mushroom stems and the bok choy. Cook until the
mushrooms are tender and the liquid has evaporated, about 5 minutes
more.
Remove the pan from the heat, and stir in the sesame oil, tamari salt,
bread crumbs, chili paste, scallions, and lemon juice.
Using a teaspoon, stuff the mushroom caps with the filling. Bake for
20 to 25 minutes, until the caps are tender. Serve immediately.
Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from
the author of Horn of the Moon cookbook Adapted for Mastercook
software by Brenda Adams
Recipe By : Ginny Callan, Beyond The Moon Cookbook
From: Brenda Adams
Servings: 6 servings
Asian Stuffed Mushrooms Recipe brought to you by Recipe Ideas
Categories: Appetizer; Mushroom; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed far back into history, certainly as far as early Egypt, and maybe even further. However, these, early recipes were just simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into starters, main meal and desserts, something we still use today. Aspicius also describes how the ancient cooks used many different spices and herbs, including many that are still in use today like thyme, rue and parsley. Moving our culinary historical trip onwards, we find a couple of cookery books which were published in the 1300s : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich people of that time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in books on cooking, many of which are kept safe in private libraries. When we get to the 1900s, cook books were highly popular mostly as a result of more people being able to read, increased leisure time and disposable income. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Asian Stuffed Mushrooms recipe.
