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
It is quite possible to track the history of written cooking instructions back into the far past, at least as far back into history as the Egyptians, and possibly even further. Interesting though that is, in the main part, these old records were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents describing recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the cooks of his times made use of many herbs and spices, including a few you will know such as thyme, rue and dill. Moving on, we have some recipe books from the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals on the menus of the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in recipe manuscripts, some of which are kept safe in academic collections. During the next few hundred years, the rich families of Wesstern Europe competed with each other to offer the best banquets, and consequentially chefs and their recipes were greatly in demand. However, it was during the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking publications are in great demand, due to better eduction, more spare time and being a little richer. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Mushroom Gravy (Helen) recipe.
