Mushrooms

Tonight I've done something quick and simple and veggie!

MUSHROOM RISOTTO

No real measurements here, as I just put them in and hope for the best!

Place a knob of butter into a pan on a gentle heat, whilst the butter is melting, peel and chop one onion and 2 stalks of celery.  Add this to the pan of melted butter and cook for a few minutes.  Then add a good couple of handfuls of sliced mushrooms, you can use a selection of different ones if you wish, whatever you have. 

Cook for about 10 mins on medium heat.  I then add some seasoning and a tablespoon of chopped fresh rosemary.  Then pour in some arborio rice, depending on how many this is to feed, it should be about 200 to 250g.   Cook for a few mins, continually stirring until the rice is coated.  Then add a small glass of white wine and cook for a few more mins until the wine is soaked up.  I then add about 3/4 of a litre of hot veg stock gradually, a bit at a time, making sure that in between each the stock has soaked up into the rice.  Continue cooking and adding the stock, continuously stirring for about 20 mins or so. 

Keep checking the rice, by taste, to see when it is cooked, there should still be a slight 'bite' to the rice.  When it is cooked, take off the heat and add some chopped parsley, stir in and then add a knob of butter, stir in and then top with a good shaving of parmesan cheese.  Leave to rest for about 5 mins or so and serve!

I served this with a simple spinach salad:-

In a serving bowl place 2 tbsps of olive oil, 2 tbsp of balsamic vinegar and 1/2 of a juice of lemon, season to taste.  Then add a tablespoon of pine nuts (which I previously dry roasted in a pan), add a tomato, sliced and about 1/4 of a cucumber (which I peeled and chopped up), then add a couple of handfuls of young spinach leaves on top of this.  When you are ready to serve this, mix everything together so that the vinegrette at the bottom coats the spinach leaves, I find that it is best done with your hands!

Et voila!

One of my favourite meals!

STUFFED MUSHROOMS

These are also a favourite using Portabella Mushrooms:

Take two mushrooms:

Add a crushed garlic clove over each mushroom, plus a finely sliced piece of chilli, more if they're not too hot! Chopped parsley, bit of grated lemon zest, seasoning and drizzle with olive oil.

Then add a few cubes of cheddar cheese (or similar) plus a few pieces of chopped walnuts on to each mushroom.

Place in the oven for about 20 mins, or until golden brown:

And serve, either with a salad:

 Or as Mr TK had, with steak:



Bon Appetit!