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
It is quite feasible to trace the history of written cooking instructions far back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to experts are some tablets in Sumerian describing 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 drank it feel blissful and exhilarated. Closer to modern times, there were a couple of interesting books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that we all know today, but rather recipes for the types of food prepared by the cooks of the rich people of those days. During the next few hundred years, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and consequentially cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books were in high demand, mostly as a result of better eduction, more spare time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Atjar Tumis Djamur (Mushroom Pickles) recipe.
