Ingredients
1 qt hot water
1 lb fresh mushrooms
1/2 onion, minced
4 tbsp butter
1 pinch thyme,salt,pepper
1 cup sour cream
2 tbsp brandy, sherry
1 lb egg noodles
2 oz dried mushrooms
Directions
Soak the dried mushrooms in a quart of hot water for several hours.
Drain, reserving the liquid. Wash mushrooms under running water, one
by one, and trim off the hard stems. Cut in wide strips. Strain the
liquid through cheesecloth, there should be about 2 cups. Simmer the
liquid until it is reduced by slightly more than half. Thickly slice
the fresh mushrooms. Saute the minced onion in butter until they are
transparent, then add the sliced fresh mushrooms and toss over high
heat until they have released their excess water and it is starting
to evaporate. Season with thyme, salt and pepper to taste. Add the
soaked mushroom strips and reduce the heat to medium-low. Gradually
whisk the mushroom liquid into the sour cream, and add this mixture
to the mushrooms. Simmer gently, stirring often, for 15 to 20 min.
Stir in the brandy and sherry. Boil the noodles in salted water
until they are just tender, but not yet soft. Serve with stroganoff
sauce, and a crisp salad.
Servings: 6 servings
Mushroom Stroganoff Recipe brought to you by Recipe Ideas
Categories: Mushroom; Russian; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, in truth as far back as the ancient Egyptians, and maybe even further. In practice though, generally, these old recipes were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some clay tablets in Sumerian which show the making 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 blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. He recounts how the roman meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient cooks made use of many spices, including some familiar names such as thyme, rue and parsley. Moving on, there were two books which date from the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is served today, but rather descriptions of the types of meals enjoyed by the rich people of that time. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new culinary innovations led to a torrent in manuscripts on cooking, some of which are now in academic collections. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Mushroom Stroganoff recipe.
