Ingredients
1 package mushrooms
1/3 cup balsamic vinegar
1/8 cup red wine
Directions
Braise the mushrooms in the vinegar and wine mix covered for a few
minutes. When mushrooms are soft, removed cover and let liquid
condense down to almost the bottom.
From: Z3MAX@ttacs1.ttu.edu. Fatfree Digest [Volume 10 Issue 46],
Sept. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Balsamic Mushrooms
Categories: Mushroom; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed back into history, in fact as far back into recorded history as the Egyptians, and possibly even further. In practice though, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times made use of many different herbs and spices, including a few you will know like basil, rue and dill. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to serve the best banquets, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications are starting to become popular due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Balsamic Mushrooms _t_ recipe.
