1 lb bacon
1 lb fresh mushrooms, washed
1 toothpicks
Directions
1. Cut the mushrooms in half. If it is a very small mushroom, leave it
whole. If it is an oversized mushroom, cut into thirds or fourths.
2. Slice bacon in half (width-wise) at an angle. To do this, hold the
knife perpendicular to the bacon, then turn the knife slightly so
that the knife is now at an angle, then slice the bacon.
3. Take a slice of bacon and wrap it around a mushroom half, overlap
the ends, and poke a toothpick about half-way into the mushroom at
the overlap.
4. Repeat this for each bacon slice and mushroom half.
5. Preheat oven to 350 degrees.
6. Arrange mushrooms on a drip pan about 1/2-inch apart. Bake for 20
minutes. Serve hot.
NOTES: Depending on how thick the bacon is, you may need more than 1
pound. Also, don't let soak mushrooms in water or they'll absorb too
much water and then they'll shrink and crack.
Servings: 12 servings
Bacon-Wrapped Mushrooms Recipe brought to you by Recipe Ideas
Categories: Meat; Mushroom; Pork; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes far back into distant history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During Roman times around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius describes how the cooks of his times made use of a wide range of aromatic flavors, including some that we all recognise such as basil, rue and parsley. As our culinary historical trip moves on a few more years we find some books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is popular today, but rather recipes for the types of food on the menus of the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new spices and herbs prompted an outbreak in recipe publications, many of which still exist in private libraries. By the arrival of the 20th century, cook books were greatly in demand mostly due to higher levels of literacy, people having increased spare time and being a little richer. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Bacon Wrapped Mushrooms recipe.
