Wild Mushroom Risotto

We all really enjoy risotto and mushroom just happens to be our favorite.  Like fondue you need to stir, stir, stir or it will stick and gum up.  Done right, you will feast on a rich flavorful dish that your kids will gobble up.

soak dried mushrooms and save the liquid

cook fresh mushrooms one type at a time

heat rice 

Wild Mushroom Risotto

from Maria Helm Sinskey

The Vineyard Kitchen

adapted

1 pound cremini mushrooms
3 1/2 oz fresh shiitake mushrooms
4 oz dried mushrooms or more
4 cups filtered water
extra virgin olive oil
2 large shallots peeled, trimmed and minced
1 large garlic clove, peeled, trimmed and minced
1T fresh thyme leaves
sea salt
freshly ground pepper
8 cups vegetable broth
1 medium sweet onion minced
4 cups arborio rice
1 cup dry white wine
1/4 cup chopped Italian parsley
reggiano parmesan

~ add dried mushtooms to 4 cups hot water
~ slice fresh mushtooms
~ heat saute pan over high heat add 1T olive oil
~ add cremini mushrooms with some of the shallots, garlic and thyme leaves until they are golden and most of the juices are almost dry 5 to 10 minutes
~ remove cremini and saute the shiitake mushrooms in the same manner
~ remove hydrated dried mushrooms from liquid and reserve liquid
~ saute them as well
~ combined all the mushrooms
~ combined the stock and reserved mushroom liquid in a large pot and bring to a boil
~ in a large cast iron skillet set at medium high heat
~ add 2T olive oil
~ add onion and saute until translucent 4 minutes
~ season with salt and pepper
~ add rice and stir until thoroughly heated
~ add white wine and bring to a boil while stirring constantly until wine is completely absorbed by the rice
~ add 6oz of stock at a time to the rice stirring constantly and adding more as it is absorbed
~ keep adding more liquid until it becomes the texture you desire
~ serve immediately
~ garnish with cheese grated with a micro grater

Penne with Roasted Marsala Mushrooms

Air, water and pasta substance for life...for my kids at least.  Another harried night.  No time to shop.  Empty refrigerator and hungry brood.  What to do!  I peered at my hundreds of cookbooks and grabbed Food & Wine Magazine's Quick from Scratch Pasta Cookbook.  FYI  Food & Wine magazine has fabulous recipes.  I highly recommend visiting their web site Food & Wine.

This recipe was a huge hit.  They fought over the bits left in the pot.  Next time I need to double the recipe.

 

Penne with Roasted Marsala Mushrooms

from Food & Wine Magazine

Quick from Scratch Pasta Cookbook

adapted

1 pound crimini mushrooms cut in quarters
2T safflower oil
1/2t salt
1/2t freshly ground pepper
2 garlic cloves minced
1/4 cup dry Marsala
1/2 cup organic chicken stock
1T tomato paste
1T butter
1 lb penne
1/8 cup chopped parsley

~ heat oven 400 (I used toaster oven)
~ in medium size rectangular Pyrex toss mushrooms with oil and 1/4t each salt and pepper
~ roast for 10-15 minutes, some liquid will remain in pan
~ while mushrooms roast make your pasta ( do not add pinch of salt to the water until the water is boiling)
~ drain and reserve 1/4 cup of pasta cooking water
~ once mushrooms are done transfer to stove top skillet
~ stir in garlic and Marsala
~ simmer until the liquid is almost evaporated about 4 minutes
~ add broth, reserve pasta water, and tomato paste
~ simmer until a bit more than 1/4 cup of liquid remains about 2 minutes
~ add remaining salt, pepper and butter
~ remove from heat
~ toss into pasta
~ toss in parsley

Portobello Burgers with Red Pepper and Gorgonzola

YUM!  I made these before our invasion and they were so truly scrumptious I plan on making them again soon.  The kids liked them too...once they picked off the bell pepper.  

Fresh herbs a garden staple, we grow thyme, several types of basil, marjoram, oregano, sage, stevia, dill, fennel, rosemary, cilantro, chives, salad burnett, and more I can not think of right now.  I highly recommend growing herbs.  Although we grow our herbs outside, they are easily grown indoors.

 

 

Portobello Burgers with Red Pepper and Gorgonzola 

from Sara Moulton Cooks at Home

adapted

4 large portobello mushrooms, stemmed removed
1/4 cup balsamic vinegar
3 garlic cloves minced
1T fresh thyme chopped
1/4 cup extra virgin olive oil, more from brushing
2 small red bell peppers, organic if available
kosher salt and freshly ground pepper
1/2 cup crumbled Gorgonzola cheese
4 slices of rustic bread
1/2 cup low fat mayonnaise
5T shredded fresh basil


~ wipe mushroom caps and with a small spoon scrape out the gills
~ combined and whisk vinegar, garlic, thyme, and 1/4 cup olive oil
~ put mushrooms in shallow glass dish
~ pour vinegar mixture over mushrooms and let sit at room temperature for an hour
~ heat bbq
~ set pepper on grill turn as skin blackens
~ remove blackened peppers and place in glass bowl and cover with baking sheet until cool enough to handle
~ cut peppers into strips
~ remove mushrooms from marinate and season with salt and pepper
~ add about a tablespoon of marinate to mayonnaise 
~ place mushrooms cap side up on bbq until darken and slightly soften 2 to 3 minutes
~ turn grill for another 2 to 3 minutes
~ when mushroom are just about tender place cheese into the cavity of each cap
~ brush bread with olive oil and place on the bbq until slightly toasted turning often
~ assemble slather mayonnaise on bread, place mushroom atop, place red pepper strips and shredded basil on mushroom 

Our broccoli is almost ready to pick.