Ingredients
1/2 cup butter
2 lb mushrooms, 1-1/2 to 2 in diameter
1 cup minced clams, with liquid
1 clove garlic, minced
1/2 cup dried bread crumbs
1/3 cup parsley, chopped
3/4 tsp salt
1/4 tsp ground black pepper
1 lemon juice
Directions
Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps
in butter and place, rounded side down, on a rack on a cookie sheet.
Drain clams and reserve liquid. In melted butter, saute mushrooms
stems and garlic. Add clam liquid and simmer until mushroom stems
are tender. Remove from heat and stir in remaining ingredients. Spoon
mixture into mushroom caps. Broil about 6 " from heat for about 8
minutes, until mushrooms are tender and tops are lightly browned.
Sprinkle a few drops of lemon juice on each and serve hot.
From: The Clam Lovers Cook Book Shared By: Pat Stockett
Servings: 6 servings
Clam Stuffed Mushroom Caps Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fish; Mushroom; Seafood; Vegetable
The History of Recipes
Academics have proved the existance of recipes far back into antiquity, certainly as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old recipes were just very simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote some documents detailing recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into starters, entrees and afters, something that is very familiar to us today. Additionally, he describes how the Roman cooks made use of a wide range of spices, including a few that are still present in modern kitchens such as basil, rue and dill. Over the following few hundred years, the powerful and wealthy houses competed to serve up the best banquets, and because of this chefs and their recipes were much in demand. Even so, it was during the 1800s that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cook books are highly popular due to higher levels of literacy, leisure time and having more disposable income. The introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Clam Stuffed Mushroom Caps recipe.
