8 oz fettuccine (uncooked)
2 tbsp olive oil
1 lb fresh white mushrooms,
1 sliced (about 5 cups)
1/2 cup sliced green onions
1 tsp minced garlic
1 cup diced tomato
1/4 cup chopped fresh basil or
1 tbsp dried basil, crushed
1 tsp salt
1/2 cup lowfat ricotta cheese
Directions
Cook pasta according to package directions; drain, reserving 1/4 cup
cooking liquid; return pasta to pot. Meanwhile, in large skillet heat
oil until hot.
Add mushrooms, green onions and garlic; cook, stirring frequently,
until mushrooms are tender, 5 to 6 minutes. Stir in tomato, basil and
salt; cook until tomato is just warm, about 1 minute. To pasta in pot
stir in ricotta cheese and enough cooking liquid to make a creamy
sauce. Add mushroom mixture; toss. Serve with grated Parmesan cheese
and ground black pepper, if desired.
Courtesy The Mushroom Council. From: Diane Lazarus
Servings: 4 servings
Almost Instant Mushroom Sauce With Fettuccine Recipe brought to you by Recipe Ideas
Categories: Italian; Mushroom; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is quite feasible to prove the history of recipes far back into ancient history, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of clay tablets in the Sumerian language describing the baking 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 romans around 25BC a man called Apicius created a few documents describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and desserts, a very modern way of dining. He also informs us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley. As we move on, we have a couple of interesting recipe books dating from the 14th Century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the spicy food that we all know today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in cookery books, most of which still exist in academic collections. During the next few centuries, the rich families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. However, it was during the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the 20th century, cooking publications are in high demand, due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Almost Instant Mushroom Sauce With Fettuccine recipe.
