Ingredients
1 onion, finely chopped
1 garlic clove, crushed
25 g butter or sunflower margarine
225 g small button mushrooms - finely sli, ced
1 tsp moutarde de meaux (1-2 tsp)
100 g thick set yogurt
1 salt
Directions
Based on a classic Stroganoff recipe, this version loses the wine
(and of course the beef!), and makes a delightful dish with
mushrooms, garlic, grainy mustard and thick yogurt. Serve it warm, on
a bed of rice, with a side salad.
Soften the onions and garlic in the butter or sunflower margarine
until translucent - about 10 minutes. Add the mushrooms and stir
until they are beginning to cook through but are not too soft. Strain
off most of the juices, reserving 2 tbs. Stir in the mustard and salt
to taste and mix thoroughly. Mix the reserved cooking juices into the
yogurt, and stir into the mushrooms. Heat through and serve warm.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Mushrooms Stroganoff Recipe brought to you by Recipe Ideas
Categories: Mushroom; Russian; Vegetable
The History of Recipes
Experts have proved the existance of recipes far back into ancient history, in truth as far back into history as ancient Egypt, and possibly even further than that. However, sadly, these old records were just primitive pictorial instructions for preparing food.
During the time of the Roman Empire a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also informs us how the Roman cooks made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like bay, rue and dill. Over the following few hundred years, the rich and powerful families of the West tried to serve the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it was during the 19th century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the arrival of the 20th century, cookery books are increasing in popularity mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Mushrooms Stroganoff recipe.
