1 lb ground beef [lean]
2 tsp horseradish [prepared]
1 tsp chives [chopped]
1 garlic clove [minced]
1/8 tsp pepper
18 large mushrooms [fresh]
2/3 cup white wine [dry]
HHR
Directions
(Pre-heat the oven to 350ø)
1) Thoroughly mix the meat, horseradish, chives, garlic, and
pepper in a med. bowl... 2) Remove the stems from the mushrooms then
stuff the caps with the beef mixture... 3) Place the stuffed
mushrooms in a shallow baking dish & pour the wine over the top. Bake
the mushrooms in the pre-heated oven `til meat is browned, about 20
min. Serve warm...
Source: the "Hurry Up Hamburger Recipes" cookbook Submitted by Fred
Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315)
786-1120
Servings: 1 dozen
Beefy Stuffed Mushrooms Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beef; Meat; Mushroom; Vegetable
The History of Recipes
Recipes as a concept can be observed way back into distant history, certainly as far into history as ancient Egypt, and possibly even further. Interesting though that is, these, ancient recipes were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the early Romans were skilled in the use of many herbs, including a few you will know such as bay, mint and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books which appeared in the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is popular today, but instead accounts of the types of food served to the nobility of the period. In the 15th century, knights returning from the crusades brought back many foods and herbs from the holy land, including spices such as basil and coriander. The introduction of these new culinary ideas prompted an eruption in manuscripts on cooking, many of which are kept safe in private libraries. Over the following few centuries, the upper-class families of the West competed with each other to lay on the most exotic meals, and consequentially chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery publications were in high demand, mostly as a result of better eduction, more spare time and disposable income. The arrival of TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Beefy Stuffed Mushrooms recipe.
