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
Historians have proved the existence of recipes far back into antiquity, certainly as far back into history as pharonic Egypt, and maybe even further. However, mostly, these old records were just very simple hieroglyphic instructions for meal preparation.
As our culinary historical trip moves to more modern times we find a couple of recipe books which were published in the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, including spices such as parsley, basil and rosemary. These new herbs and spices caused a surge in recipe manuscripts, some of which still exist in private collections. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Asian Stuffed Mushrooms recipe.
