Ingredients
6 oz portabella mushrooms
1 salt
1 fresh ground white pepper
1 extra virgin olive oil
1 marinade:
3 oz extra virgin olive oil
2 limes -- juice only
1 garlic clove -- minced
1 small shallot -- chopped
1 sprig fresh rosemary --
1 chopped, about 1 t.
1 tsp fresh parsley -- chopped
Directions
Season the mushrooms with salt, white pepper and olive oil to taste
and grill over high heat 4 minutes, until soft. Let cool. Combine
marinade ingredients. Marinate at least one hour in the mixture.
Chill before serving.
Recipe By : Phillips Mushroom Farms/AnnieMiner
Servings: 4 servings
Portabella Mushroom Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Mushroom; Vegetable
The History of Recipes
Food historians have traced the existence of recipes way back into ancient history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, these, early recipes were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of clay tablets in 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 drank it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius compiled a few scripts detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Moving on, there are two recipe books which appeared in the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is served today, but rather descriptions of the types of meals prepared for the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including parsley and basil. These new foods and spices led to a surge in manuscripts on cooking, some of which are now in private collections. During the following few centuries, the wealthy families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes of the day. By the advent of the 1900s, recipe publications are in great demand, mostly as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Portabella Mushroom Appetizer recipe.
