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
Written cooking instructions as an idea can be tracked back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman chefs were skilled in the use of many aromatic flavors, including some familiar names like basil, fennel and asafoetida. Continuing our culinary historical journey, there are two interesting recipe books published in the fourteenth century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is served today, but rather accounts of the types of food on the menus of the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an explosion in books on cooking, some of which are now in private cookery archives. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Mushrooms 'la Stroganoff recipe.
