1 cup chicken broth, divided
2 cup onions, sliced
4 cup mushrooms, sliced
1 tbsp paprika
1 pinch cayenne, or hot paprika
1 tsp lemon zest, grated
1 pepper, to taste
1/2 cup yogurt, skim milk, strained
2 tbsp parsley, chopped (or dill)
Directions
Heat 1/2 cup of the stock in a large sauti pan and add the onions.
Simmer, covered, until onions are tender, 10 to 15 minutes. Add the
mushrooms and simmer for 5 minutes, stirring occasionally. Stir in
the paprika, cayenne, lemon zest, and the remaining stock and simmer
briskly for about 10 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of polenta,
steamed wild or brown rice, or noodles NOTES
: 1.The recipe calls for the yogurt to be strained for at least 8
hours. We put it to strain at the beginning of the preparation,
results were fine. 2. The original recipe calls for 1 cup of
Preparation Time: 0:45
Servings: 3 servings
Mushrooms 'la Stroganoff Recipe brought to you by Recipe Ideas
Categories: Mushroom; Russian; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. However, these, ancient cook books were just simple pictorial instructions for food preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times were skilled in the use of many different spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Over the following few centuries, the powerful and rich houses competed to lay on the most exotic meals, and because of this the best cooks and their recipes became highly prized. Nevertheless, it was during the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing the recipes of their peers. When we get to the 1900s, cook books were highly popular mostly as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Mushrooms 'la Stroganoff recipe.
