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
It is quite feasible to track the history of transcribed cooking instructions far back into history, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, these, ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also recounts how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and dill. Moving on, we find some interesting books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals served to the rich. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including parsley, basil and rosemary. The introduction of these new herbs and spices prompted a surge in books on cookery, many of which still exist in private cookery archives. By the advent of the 1900s, cook books were greatly in demand mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Beefy Stuffed Mushrooms recipe.
