Ingredients
2 large russet potatoes, peeled
4 tbsp vegetable oil
1 small onion(s), finely chopped
2 each garlic clove(s)
1 finely chopped
1 cleaned stems from
4 large fresh portobellos
1 sliced in 1/2 rounds
1 spanish paprika
1 salt
1 tbsp parsley, chopped
Directions
Slice the potatoes into 1/8-to-1/4-inch-thick round. Then slice the
rounds again into matchstick-size pieces, 1/8-1/4-inch-wide and about
2-3 inches long. Keep covered with cold water until ready to use.
Place the oil in a large saute pan. Heat over medium heat, and then
add the potatoes. Fry the potatoes until they begin to brown, about 4
min. Add the onion and garlic and continue to fry until the potatoes
begin to soften, about 5 min more. Add the mushroom stems and
continue to fry, adding more oil if the mixture is too dry. When the
mushrooms begin to go limp, in about 3 min, add the paprika and salt
to taste. Sprinkle parsley on top and serve.
"A Cook's Book of Mushrooms" by Jack Czarnecki
Servings: 4 servings
Portobello Stems With Potatoes & Garlic Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
We can track the history of meal recipes back into distant history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics are a few tablets in the Sumerian language 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 having made drinkers feel exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also tells us how the Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab countries, including basil and coriander. These new culinary innovations created an eruption in manuscripts on cookery, many of which are now in academic collections. When we get to the twentieth century, cookery books were in high demand, mostly as a result of more people being able to read, more leisure time and having more money to spend. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Portobello Stems With Potatoes & Garlic recipe.
