1 cup brown vegetable stock, see recipe same name
2 cup onions, sliced
4 cup mushrooms, sliced (combine cultivate
1 tbsp paprika, sweet
1 pinch pepper, cayenne, -=or=-
1 pinch paprika, hot
1 tsp grated lemon zest
1 salt, to taste
1 pepper, black, to taste
1/2 cup yogurt, nonfat plain, strained in cheesecloth f
2 tbsp fresh dill, or parsley chopd
PER 1 CUP SERVING
86 *cals
13/16 *gm fat
3/8 *mg chol
95 3/4 *mg sodium w/o added salt
Directions
Heat 1/2 cup of the stock in a large saute pan and add the onions.
Simmer, covered, until onions are tender, 10 to 15 minutes. Add the
mushrooms and simmer for 5 minutes, stirring occasionally. Stir in
the paprika, cayenne, lemon zest, and the remaining stock and simmer
briskly for about 10 minutes until reduced by one-third (1/3). Season
to taste with salt and pepper. Remove the pan from the heat, let the
mixture rest for about 5 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of baked
polenta, steamed brown or wild rice, or noodles. Serves 2 to 4.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
Servings: 4 servings
Mushrooms A La Stroganoff (Lf) Recipe brought to you by Recipe Ideas
Categories: Mushroom; Russian; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into history, in fact as far into history as the ancient Egyptians, and maybe further still. Having said that, sadly, these old recipes were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language 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 anyone who tried it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also tells us how the Roman cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like bay, mint and parsley. Moving on, we find some books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals cooked for the rich people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including parsley and basil. These new spices and herbs prompted an eruption in manuscripts on cookery, some of which still exist in private collections. During the following few centuries, the powerful and rich houses strove to serve up the most exotic banquets, and as a result the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cook books were greatly in demand mostly due to increased literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Mushrooms A La Stroganoff (Lf) recipe.
