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Creamy Mushroom Risotto

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If you’ve ever watched Hell’s Kitchen, you’d think that risotto is one of thee hardest thing to master. Seems as if the chefs on the show have trouble making risotto. However, risotto isn’t hard necessarily. It just takes a LOT of time, presence, and persistence. I found a mushroom risotto on all recipes.com that had great reviews so I decided to alter it to my liking. The risotto turned out great. Creamy and flavorful. It would be a great side to serve to your family.

Servings: 6

Ingredients:
– 6 cups vegetable stock
– 2 tbsp olive oil
– 2 large portebella mushrooms
– 8 oz crimini mushrooms
– 2 shallots
– 1 1/2 cup arborio rice
– 2 tbsp chopped chives
– 4 tbsp unsalted butter
– 1/3 cup grated parmesan cheese
– salt and pepper to taste

This recipe will take 40-50 minutes so make sure you have the time to stand there and stir the rice. Haha
risotto risotto2

1. Bring vegetable stock to a simmer. You don’t want it boiling but you want it hot. VERY IMPORTANT TO HAVE HOT STOCK.
2. Clean and chop mushrooms.
3. Bring a large pan to medium high heat and put in olive oil.
4. Sautéed mushrooms until cooked and soft. Remove from pan.
5. Chop shallots.
6. Add a little bit of olive oil and toss in shallots. After 2 minutes, toss in arborio rice. Toss rice until it’s a golden color.
7. Add one ladle (1/2 cup) of vegetable stock and stir. Continue to add the stock one ladle at a time after the one before has evaporated. You need to stand next to the stove and stir the ENTIRE time. DO NOT LEAVE IT UNATTENDED!
8. Once the rice is cooked and to the consistency of your liking, add in the mushrooms (along with the mushroom water), butter, cheese, chives, pepper, and salt.

Risotto usually has the consistency of a porridge. When you put a spoon against the pan and scrape it towards you, the rice should part but then melt back into the center. I like my risotto to be a little thick. Many may think that it’s a goopy mess but that’s how I like it! Haha. So make it to how you like it, if you like it more loose and watery then add more stock, if you don’t then don’t add as much.

It’s amazing and perfect on a cold day.

Namaste,
Jenn

Tofu, Mushroom, Asparagus, & Onion Stir-fry

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Happy dinner time guys!

Today for dinner, I had a vegetable and tofu stir-fry with brown rice. I wanted something light because I was at my little cousin’s birthday party yesterday…and you guys know how that goes. Me + Cake = no control. =P The recipe turned out to be pretty yummy so I wanna share it with you guys!

Ingredients:
– Tofu (I used Trader Joe’s Organic Sprouted Tofu
– 1 bundle of asparagus
– your choice of mushrooms (I used Crimini, about 6 pieces)
– 1/2 onion

Marinade:
1/4 cup soy sauce
1/4 large sweet onion, diced
2 cloves garlic, crushed
1 tsp ginger powder
1 tsp brown sugar

Sauce:
1 tsp Hoison sauce
1 tsp balsamic vinegar
1 tsp brown sugar
1/4 cup soy sauce
1 clove garlic, mined
1 tsp powdered ginger
3 tbsp water
Directions

1. Slice the tofu into 1/2 slices (I cut mine in half to make triangles). Fry the tofu with NO oil. It should take about 3-4 minutes for each side. The second side will be quicker.
2. Chop up the vegetables. Cut the ends of the asparagus off and into bite-size pieces. Slice the mushrooms and onions.
3. Prepare your marinate. Put the vegetables & tofu into the marinade. Add water to cover the tofu & veggies.
4. Let it marinate for half an hour.
5. Prepare your sauce in a sauce pan. Boil the sauce and let it simmer for 2-3 minutes. Remove from heat.
6. Strain the tofu and vegetables.
7. Put your wok/frying pan on high with a little bit of vegetable or sesame oil. Let it smoke and add the tofu and vegetables. Cook on high until asparagus are tender and crisp.
8. Add the sauce and stir.
9. Enjoy over rice =)

Enjoy! Let me know if you guys have any questions.

Namaste,
Jenn

PS. Here are some pictures from my cousin’s 4th birthday party. I wanted to share them with everyone. It all started out with face-painting only the kids’ face…pretty soon, we were painting all the adult’s faces. Haha!


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