16 large field mushrooms
4 oz chopped onions
4 oz whole wheat breadcrumbs
4 oz sausage meat
1 tsp chopped sage
1 salt and pepper
Directions
Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms
with melted butter. Fry onions in remaining butter. When tender, mix
onion and butter with breadcrumbs, sausagemeat, herbs and seasonings.
Divide among the mushrooms. Place mushrooms in a shallow ovenproof
dish, pour 4 tablespoons of water into the bottom of the dish, and
bake for 15-20 minutes in a moderate oven.
Servings: 4 servings
Beacan Bruithe (Baked Mushrooms) [Irish] Recipe brought to you by Recipe Ideas
Categories: Irish; Mushroom; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into antiquity, certainly as far as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these old recipes were just basic hieroglyphic instructions for meal preparation.
As we move into Roman times around 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the ancient cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in books on cooking, some of which still exist in academic collections. By the advent of the 1900s, cookery books were highly popular mostly due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Beacan Bruithe (Baked Mushrooms) [Irish] recipe.
