Ingredients
2 lb fresh mushrooms
1 juice of 1 lemon
2 shallots, finely chopped
2 tbsp butter, melted
2 tbsp olive oil
1 cup heavy cream
1 salt, pepper to taste
2 tbsp finely chopped parsley
1 soft polenta (see barbar
1 kafka's recipe)
Directions
Wipe mushrooms and slice thickly. Toss in lemon juice. Saute
mushrooms with shallots, covered, in melted butter and oil for 20
minutes. Add cream and simmer 5 minutes more. Seasonto taste with
salt and pepper. Sprinkle with parsley and serve over soft polenta.
Makes 6 servings.
Note: Use a blend of mushrooms if available.
Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208
Percent calories from fat 75:and pepper.
Knight-Ridder/Tribune Information Services Dallas Morning News-Food
8/21/96 Typos by Bobbie Beers
Servings: 4 servings
Polenta Wide Mushrooms In Cream Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mushroom; Vegetable
The History of Recipes
Academics have proved the existence of recipes way back into distant history, in fact as far back as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these old cookbooks were just simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount 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 `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks used many different aromatic flavours, including a few that will be familiar to modern chefs such as bay, fennel and dill. Over the next few centuries, the upper-class families of the West strove to offer the best banquets, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications were greatly in demand due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Polenta Wide Mushrooms In Cream recipe.
