1 small onion, sliced and minced
2 tbsp olive oil
1/2 lb mushrooms, chopped fine
1 salt and pepper
1 tbsp lemon juice
1 wild chives, chopped
1 tbsp sour cream
Directions
Continental Mushroom Caviar
Fry the onion in the oil until soft and limp. Add mushrooms and cook
until just barely soft. Add seasoning and other ingredients. Chill
well before serving time. This is nice served with thin tomato slices
or spread on crackers. ******************** Recipe from Cooking
Alaskan, page 281
Servings: 6 servings
Continental Mushroom Caviar Recipe brought to you by Recipe Ideas
Categories: Fish; Mushroom; Seafood; Vegetable
The History of Recipes
We are able to track the history of `recipes` way back into distant history, certainly as far back into history as early Egypt, and possibly even further than that. In practice though, these, ancient records were just very basic hieroglyphic instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, something we still use today. This early Roman chef describes how the cooks of his times used a good variety of spices, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, such as parsley, basil and rosemary. The introduction of these new tastes created an eruption in books on cookery, most of which still exist in private cookery archives. By the advent of the 20th century, cookery publications were highly popular mostly as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Continental Mushroom Caviar recipe.
