It's national mushroom month, who knew? Let's celebrate by sharing our favorite mushroom recipes! How do you use mushrooms? I heart mushrooms! I use in my turkey gravy. I eat them on my pizza, I love them in my salad's and prepare risotto with them. Here is a favorite of mine!
Mushroom Risotto Ingredients 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese
Directions In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
"One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf
Oh dear, it seems like not many people have mushroom recipes they like to share, so I'll tell you about mine!
I'm not great with recipes - I make them sometimes, but usually I just cook very plain and simple food and just vary the veg, protein, herbs and spices.
Anyway, I like to make a mushroom soup occasionally. Not the creamy variety, but more of a mushroom broth, rather like the Asian style soups.
I use a variety of mushrooms, including less common types if I can find them: Swiss, enoki, shiitake, oyster mushrooms, portobello, cremini, etc. I boil them in a chicken stock and add whatever ingredients take my fancy on the day: cubed tofu, shrimps or sliced chicken breast, ginger, garlic, spring onion,sliced cabbage, chopped red pepper, parsley and cilantro, chilli, and add in some baby spinach just before serving.
Had to pop in here - I am world famous for my "stuffed mushrooms"! And, as you know Chrissy, I am no cook so these are easy peasy. Stuffed Mushrooms Marinate large de-stemed shrooms in low fat Italian or balsamic dressing.
Mix flaked fresh crab, an egg, breadcrumbs, finely chopped onion and lemon juice.
Stuff into mushroom tops, sprinkle with more breadcrumbs, bake at 350 (I think?) till hot.
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