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 follow the history of transcribed cooking instructions far back into the distant past, in fact as far into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As our culinary historical trip moves to more modern times we have some recipe books dating from the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but rather descriptions of the types of meals served to the upper classes of those days. Over the next few centuries, the upper-class families of Europe competed with each other to offer the most exotic banquets, and consequentially chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes of the day. By the arrival of the twentieth century, cooking publications were in great demand, mostly due to better eduction, leisure time and disposable income. |
We hope you enjoy this Mushrooms A La Stroganoff (Lf) recipe.
