1 1/2 cup milk
1 lb fresh mushrooms, cleaned and thinly, sliced
1 cooking spray
3 tbsp brandy or dry sherry
3 tbsp unbleached white flour
1/4 tsp salt
1 black pepper
Directions
1. Heat milk just to the boiling point. Remove from heat and set
aside. 2. In a large heavy skillet, saute mushrooms in cooking spray
over medium heat for about 5 minutes, stirring occasionally. 3. Add
brandy and continue to cook for about 5 more minutes. 4. Gradually
sprinkle in the flour and mix in into the mushrooms with a wire
whisk. Keep whisking and cooking another 5 minutes. Be sure the heat
is not too high. 5. Stir in the hot milk. Cook over low heat,
stirring intermittently, until smooth and thickened (about 8
minutes). Season to taste, and remove from heat.
Servings: 1 recipe
Mushroom-Brandy Gravy Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Gravies; Mushroom; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes back into the distant past, in fact as far into history as the early Egyptians, and quite possibly further than that. In practice though, these, early recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts is a series of stone tablets in the Sumerian language which describe the making 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 wonderful. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, a style of dining still practiced today. He also informs us how the Romans used a good variety of herbs, including a few that are still present in modern kitchens like thyme, rue and parsley. As our culinary historical trip moves to more modern times there are some books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that is popular today, but rather accounts of the types of meals prepared for the nobility of that period. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes created an explosion in recipe books, many of which still exist in private libraries. Over the next few centuries, the powerful families of Europe strove to serve up the most exotic banquets, and as a consequence, the best chefs and their recipes became highly prized. However, it was during the 19th century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe publications were greatly in demand mostly due to more people being able to read, people having increased free time and disposable income. The introduction of television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Mushroom Brandy Gravy recipe.
