Asian Stuffed Mushrooms Recipe

Ingredients

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 ~0700


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 an idea can be tracked way back into ancient history, in fact as far as the Egyptians, and maybe even further. Interesting though that maybe, these, old recipes were just very simple hieroglyphic recipes for preparing meals.

In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful.

Moving our culinary historical trip onwards, we have two books from the 1300s - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food served to the rich and wealthy people of the period.

Over the succeeding few centuries, the rich families of Europe strove to lay on the best banquets, and consequentially chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households.

By the arrival of the 20th century, cookery publications were in high demand, mostly as a result of better eduction, more spare time and disposable income.

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We hope you enjoy this Asian Stuffed Mushrooms recipe.

 


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