3/4 lb mushrooms
1/2 cup sherry
Directions
x pepper
Cut the mushrooms into thick slices. Using a non-stick skillet, stir
over low heat for 5-10 minutes until they shrink slightly and the
juices start coming out. Add the sherry and turn the heat up to
medium-low. Add pepper to taste. Serve when the liquid is almost all
evaporated. Yum.
Posted by Redcz@aol.com to the Fatfree Digest [Volume
14 Issue 28] Jan. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Bruce's Mushrooms Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
It is possible to read the history of written recipes far back into the far past, in truth as far back as early Egypt, and quite possibly further than that. Having said that, in the main part, these early records were just basic hieroglyphic or cunieform recipes for preparing food.
Later, we find two books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that we all know today, but rather recipes for the types of food enjoyed by the wealthy. By the time we get to the 1900s, cookbooks were starting to become popular mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Bruce's Mushrooms recipe.
