Ingredients
1 1/2 lb mushroom, portobellos
1/4 cup olive oil
3 cloves garlic fresh --
1 chopped
3 tbsp parsley
1 tsp black pepper
1 lb pasta, cooked
Directions
Rinse the portobello mushrooms well, drain, dry anbd cut off the
stems.
Cut the mushrooms into thick strips an trhen into medium chunks. In a
large skillet, heat the oil and saute the garlic until golden brown.
Add the mushrooms and saute until well browned. Add the parsley,
salt and pepper and stir together. Serve over hot pasta.
Recipe By : Stamford advocate
Servings: 4 servings
Portobello Mushrooms & Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Mushroom; Pasta; Vegetable
The History of Recipes
It is possible to track the history of written recipes far back into the far past, certainly as far back as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
Later, we find two interesting books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is popular today, but rather accounts of the types of food on the menues of the rich and powerful. By the time we get to the 20th century, cookbooks were in high demand, mostly due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Portobello Mushrooms & Pasta recipe.
