1/2 lb crabmeat, flaked
5 tbsp butter
3 tbsp onion, chopped
3 tbsp flour
1 cup milk
1/8 tsp salt
1 pinch cayenne pepper
2 tbsp parmesan cheese, grated
2 tbsp bread crumbs, dried
1 tbsp parsley, chopped
24 medium mushrooms, stems removed
2 tbsp dry sherry
6 tbsp gruyere cheese, grated
Directions
Recipe by: The Red Lion Inn Cookbook Preheat oven to 350 degrees.
Carefully pick over the crabmeat to remove any cartilage and shell
fragment Melt 3 tablespoons of the butter in a saute pan. Add the
onions and saute over medium heat until translucent, about 3 minutes.
Add the floour and co an additional 3 minutes. Then add the milk and
cook 5 to 6 minutes more, stirring, until thick and creamy. Do not
let the mixture scorrch. Remove from heat. Add the crabmeat, salt
cayenne pepper, and Parmesan cheese to th pan and combine well. Stir
in the bread crumbs and parsley. At this point the mixture should be
as thick as a stuffing. Allow it to cool to room temperature. Heat
the remaining 2 tablespoons of of butter in another saute pan, and
saute the mushroom caps until tender, about 3 minutes. While the is
still hot, pour in the sherry and carefully light it with a match.
Drai the caps and allow them to cool. Mound 1 tablespoon of the
stuffing in each mushroom cap, and sprinkle them with the Gruyere
cheese. Place caps on a greased baking sheet and bake at 350 degrees
for 10 minutes, until bubbling Serve hot. Serves 4 as an appetizer,
and more as an hors d'oeuvre.
Servings: 4 servings
Mushrooms Stuffed With Crabmeat & Gruyere Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Meat; Mushroom; Seafood
The History of Recipes
Academics have proved the existance of recipes far back into ancient history, at least as far back as ancient Egypt, and maybe further still. In practice though, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. During the time of the Roman Empire a roman called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs made use of many herbs, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two recipe books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that we all know today, but rather descriptions of the types of food enjoyed by the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, including coriander, parsley, and basil. These new culinary innovations was responsible for an outbreak in manuscripts on cookery, the majority of which are now in academic collections. By the arrival of the 20th century, cookery books were in great demand, mostly due to increased literacy, people having more spare time and disposable income. The introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Mushrooms Stuffed With Crabmeat & Gruyere recipe.
