Ingredients
1/4 cup olive oil
1 1/2 tbsp red wine vinegar
1 garlic clove, chopped
1 thyme to taste
Directions
Slice Portobellinis into 1/4-1/2 inch strips.
Combine all ingredients. Place mushrooms in glass baking dish, and
pour mixture over them. Marinate for 45 minutes. Then grill on
barbeque for 2 1/2 minutes per side. Can also be broiled in oven
broiler for same amount of time.
Makes a good substitute for meat.
From Bobbie Beers
Servings: 1 servings
Portobella Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Historians have proved the existance of recipes far back into antiquity, at least as far as the Egyptians, and maybe even further. Having said that, sadly, these old cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius wrote some documents describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks used many aromatic flavours, including a few you will know like thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we find two interesting books from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the spicy food that is served today, but rather recipes for the types of meals on the tables of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as parsley and basil. These new spices and herbs caused a torrent in cookery books, the majority of which still exist in private libraries. During the succeeding few hundred years, the powerful and wealthy houses competed with each other to serve the best banquets, and consequentially chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cook books are in high demand, due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Portobella Marinade recipe.
