8 tbsp barley miso
3 1/2 cup water or stock
2 onion, diced
3 cup sliced mushrooms
2 tsp sage
4 tsp thyme
4 tbsp arrowroot
1/2 cup water
2 each dash pepper
Directions
Spoon miso into 1/2 cup boiling liquid and stir to dissolve. Add
onions, mushrooms, sage and thyme. Cook for 5 minutes. Add 1 1/4 cups
more water or stock and continue cooking. Dissolve arrowroot in 1/4
cup water and add to mixture. Stir untill thickened, about 5 minutes.
Add dash of fresh pepper and more miso is stronger gravy tast is
desired. Spoon over Holiday Loaf.
Posted by Helen/McVeggie. MM Input by S.SMITH34/Sue.
Servings: 12 servings
Mushroom Gravy (Helen) Recipe brought to you by Recipe Ideas
Categories: Gravies; Mushroom; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into the distant past, in fact as far as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old records were just simple pictorial instructions for preparing meals.
As we move into The time of the roman empire 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and dessert, something we still use today. He also tells us how the Roman cooks made use of many different aromatic flavours, including some familiar names like basil, fennel and asafoetida. In the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including spices like parsley and basil. These new foods and tastes prompted a torrent in publications on food, many of which are now in private collections. By the arrival of the twentieth century, recipe publications were starting to become popular mostly due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Mushroom Gravy (Helen) recipe.
