3 tbsp olive oil
4 oz shiitake mushrooms, stems removed and caps sl
1/2 small onion, finely diced
1 cup fresh corn kernels
1/3 cup toasted pine nuts
1/2 cup fried, crumbled bacon(opt)
1 salt
8 eggs
Directions
Preheat oven to 400 degrees. Place portobello caps, gill sides up,
in a large baking dish and bake 5 minutes. Meanwhile heat oil in a
large saute pan over high heat. Add shiitakes, onion, and corn; saute
until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts
and bacon if using and stir well. Be sure to season well. Remove
mushrooms from oven and evenly divide shiitake mixture among 4 caps
smoothing surface. Make sure caps lay as flat as possible so that
eggs do not slide to one side while baking. Crack 2 eggs on top of
each mushroom.
Lightly salt eggs and return dish to oven. Bake until eggs are done
to your liking, then serve at once.
Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat
(55%)
Source: A Cook's Book of Mushrooms by Jack Czarnecki Miami Herald,
9/28/95 format: 8/15/96, Lisa Crawford
Servings: 4 servings
Breakfast Portobellos With Shiitakes Recipe brought to you by Recipe Ideas
Categories: Breakfast
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, in fact as far into history as the Egyptians, and possibly even further. Having said that, sadly, these early recipes were just simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius recounts how the Roman chefs used a wide range of aromatic flavors, including some that we all recognise like bay, fennel and parsley. Moving our culinary historical trip onwards, we have some interesting books from the 1300s : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that we all know today, but instead descriptions of the types of meals eaten by the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and spices caused a surge in books on cookery, the majority of which are now in private collections. Over the next few hundred years, the upper-class families of Europe strove to offer the best banquets, and because of this chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, cooking books are greatly in demand due to higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Breakfast Portobellos With Shiitakes recipe.
