Category Archives: Mushrooms

Wild Mushroom Risotto With Truffle Oil

Mushroom Risotto
Truffle oil is very strong. You can always add, but you can’t take away! Check out the recipe today.

Notes: 

•Novice cook: 45 minutes + 30 minutes to reconstitute the dried mushrooms
• Experienced cook: 35 minutes + 30 minutes to reconstitute the dried mushrooms

Ingredients: 

• 1/4 cup of unsalted butter
• 1 garlic clove, minced
• 1 and 1/4 cup of assorted fresh mushrooms (crimini, oyster, shitake)
• 1/2 cup of dried, wild, sliced mushrooms Get a 1 oz bag. (reconstituted…meaning soaking    in warm water for 30 minutes until they become soft)
• 2 tablespoons of extra virgin olive oil
• 1-2 tablespoons of truffle oil to finish the dish
• 1 small onion – small dice
• 2 cups of chicken stock
• 2 cups of wild mushroom stock
• 1 1/2 cups aborio or other grain rice
• fresh ground pepper and salt to taste (as needed).
• 1 cup of freshly grated parmesan cheese
• 2 tablespoons of dried parsley
• 2 tablespoons of dried thyme
• 1 cup of white wine

Instructions:

1.  Bring 2 and 1/2 cups of water (which will later be your mushroom stock) to a boil in the small stock pot. Take your 8 oz pack of mixed wild dry mushrooms and put them in the water. Cover the pot and let it seep like tea for 30 minutes. Drain well and reserve the stock in a measuring cup or larger container. Slice the mushrooms

2.  During the time the mushrooms are soaking, it would be a great idea to dice your onion and mince your garlic. In the medium stock pot combine the chicken stock, mushroom stock, and 1/2 cup of white wine. Bring to a simmer and reduce to keep warm, but do not turn off your burner completely.

3.  Over medium heat, in the sauté pan combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. After the butter has melted, add the garlic and sauté for 1 minute, then add all of the sliced mushrooms and cook for about 8 minutes. Add 1/2 cup of white wine and sauté for 1 minute. Take off of the heat and reserve the mushrooms in a bowl.

4.  Without washing the sauté pan, return it to the burner. Over medium-high heat add the other tablespoon of olive oil and 2 tablespoons of butter. When the butter is melted, add the rice and stir a few times. Let the rice toast for two minutes. Add 1 cup of white wine and cook until the liquid has been absorbed. Then ladle in your stock a few at a time.

Risotto is not hard to make. You just have to pay attention to it. The trick to making great risotto is to ladle in the stock little by little. (And having the best ingredients helps, of course.)

5.  Ladle the simmering broth into the risotto a few ladles at a time. Stir mixture constantly. Continue to slowly add broth, a few ladles at a time, until rice is cooked – about 20-25 minutes.

6.  After about 15-18 minutes, add your reserved mushrooms. .

7.  When the risotto is done, combine with truffle oil, cheese and dried herbs.

Serve immediately!

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Mushroom Quesadilla

Mushroom Quesadilla
We like Mexican food!

Notes:

A quesadilla is a large flour tortilla filled with cheese and other items

• Novice cook: 30 minutes
• Experienced cook: 20 minutes

Ingredients:

• 6 oz of sliced white or crimini mushrooms
• 3 cloves of minced garlic
• 1 small onion, diced
• 1 chopped green pepper
• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It’s made with tomatillos    and other love
• 1 10 oz bag of Mexican cheese
• 1 packet of 12 inch flour tortillas
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 table spoon of dried parsley
• 1/4 cup of white wine
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Fresh ground pepper and salt, to taste (as needed)
• 1 can of non-stick vegetable spray

Instructions: 

1.  Slice your mushrooms and set aside.

2.  Mince your garlic, onions and peppers and set aside.

3.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5.  Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don’t want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.

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