8 oz mushroom, fresh, sliced
3 oz shallots, slivered
3 cup vinegar, white
1 tsp cumin powder
Directions
Calories per serving: 35 Fat grams per serving: 0 Approx. Cook
Time: 0:30 Heat vinegar and cumin in a non-aluminum pan until
boiling. Simmer five minutes. Place mushrooms and shallots in a
small pan (not aluminum) and cover with a saucer and weight to hold
it down. Pour vinegar mixture over mushrooms to cover. Return pan to
stove and bring to a simmer. Simmer 10 to 15 minutes or until
mushrooms are just tender. Remove from heat and let mushrooms cool in
the vinegar. Drain and refrigerate until ready to serve.
Servings: 4 servings
Atjar Tumis Djamur (Mushroom Pickles) Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked back into the distant past, in truth as far into history as the Egyptians, and quite possibly further than that. However, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the baking 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 exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and desserts, something we still use today. Additionally, he recounts how the Roman cooks used a wide range of aromatic flavors, including many that are still in use today for example basil, rue and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an explosion in recipe books, most of which are kept safe in private collections. Over the succeeding few centuries, the powerful families of Wesstern Europe tried to serve up the best banquets, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it was during the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording the recipes of their peers. When we get to the 20th century, recipe books are starting to become popular due to more people being able to read, people having increased spare time and a general increase in wealth. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Atjar Tumis Djamur (Mushroom Pickles) recipe.
