Mushrooms Stroganoff Recipe


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

 

 

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Categories: Mushroom; Russian; Vegetable


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Written recipes as a concept can be found way back into ancient history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing food.

In an interesting twist, the most ancient recipe discovered, according to food historians are a few stone tablets in ancient Sumerian describing 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 drank it feel blissful and exhilarated.

Moving our culinary historical trip onwards, we have a couple of interesting cookery books which date from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that we all know today, but rather accounts of the types of food on the menues of the nobility of the time.

Over the succeeding few centuries, the rich families of Europe tried to serve the most exotic banquets, and consequentially cooks and their recipes could command a high salary. Nevertheless, it was during the 19th century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes of their peers.

The arrival of TV brought us celebrity chefs and the accompanying recipe books.

Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now.

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