Posts Tagged ‘mushroom’

Dinner plate with salmon, corn and mushroom risotto

Mushrooms are probably my favorite food. Salmon makes the Top 10. Fresh corn is pretty high up on the list too. All that to say…. this was a good day.

I’ll post about how to make the Apricot Salmon With a Kick later in the week, but I want to talk about the mushroom risotto today. I had always wanted to make risotto, but I never got around to it until I saw this recipe from Rachael Ray. She calls it “Wild Mushroom Risotto,” but I don’t even know what porcini mushrooms are, so I just used plain ol’cheapo ‘shrooms. It turned out delicious, so I guess I have no idea what I’m missing with the porcini mushrooms.


I changed around a few minor things from her recipe. Here’s my version.

  • 1 8-oz. carton mushrooms, chopped into chunks
  • 1 quart beef broth
  • 1 quart water
  • 2 Tbs olive oil
  • 1 Tbs butter
  • 1/4 cup onion, chopped small
  • 2 cups Arborio rice (or any short-grain rice, if you can’t find Arborio)
  • 1/2 cooking sherry
  • 1 tsp dried thyme
  • 1/2-3/4 cup parmesan cheese
  • Salt & pepper to taste
I actually had most of this on hand already. I only had to buy the mushrooms – and they were on sale!


You can’t toss it on the stove and walk away for 20 minutes, but I learned that risotto is a lot more low-maintenance than I was originally led to believe.

  1. Place mushrooms, broth and water in medium saucepan. Bring to a boil, then reduce heat to low and simmer.
  2. Melt the butter and olive oil in a large skillet over medium or medium-high heat. Add the onions and sauté for about 2 minutes. Add the rice and sauté for a couple of minutes more, stirring frequently.
  3. Add the sherry and let the liquid evaporate. Add several ladles of the beef broth and reduce heat to medium, medium-low. Simmer and stir frequently until the liquid is mostly absorbed.
  4. Remove the mushrooms from the broth and add them to the rice. Add several more ladles of broth to the rice, and continue stirring until the liquid is mostly absorbed. Continue this pattern of adding broth and letting it absorb, until the rice is cooked to al dente (almost completely soft).
  5. Stir in thyme and parmesan cheese. Season with salt and pepper to taste (I would go lighter on the salt since the broth is already salted). The actual cooking process (not counting prep) should take 20-30 minutes, but like I mentioned, you don’t have to totally babysit the thing. You can have other things going at the same time. When you’re finished, the risotto should be a creamy consistency from all the starches releasing. Note: You might not use all the broth, so don’t worry if it seems done and you have some broth left over.

We had the leftovers with lunch the next day, and it kept really well in the refrigerator. I’m not a huge fan of being able to taste a lot of thyme in my food, but this dish was SO GOOD. I’m pretty sure I had to stop Stephen from getting thirds (“Don’t you want some tomorrow with lunch?”).

Apricot Salmon With a Kick to come in a later post.

Sautéing the rice as the sherry evaporates:

Sauteing the arborio rice for risotto

Broth with mushrooms:

Beef broth with mushrooms

With the first round of broth:

Cooking risotto with beef broth

After adding the mushrooms and the second round of broth:

Making mushroom risotto

I lost count with the broth…

The risotto is getting close to being done

After mixing in the thyme and parmesan:

Mushroom risotto with thyme and parmesan cheese

All done!

Finished mushroom risotto


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Slow cooker recipe for mushroom goulash in the crock pot

Yes, you read that correctly. Mushroom goulash. If you hate mushrooms, don’t even bother reading any further (unless you are my sister… then you are MORALLY OBLIGATED to continue).

I found this recipe in a book of wonder and joy called “Slow Cooker Favorites Made Healthy.” It called for portobello, but I used whatever those regular mushrooms are. “Button” mushrooms, maybe? It fed the two of us for 2-3 meals, if I remember correctly.


I used smoky paprika, but next time I’ll probably use regular paprika. I am addicted to smoky paprika, but I think it was a little too smoky for this dish.

  • 16 ounces fresh mushrooms, sliced
  • 1 Tbs dry minced onion
  • 3 cloves garlic, minced
  • 1 14-oz can vegetable broth (I have the sneaking suspicion that I probably used low-sodium chicken broth, but it tasted fine)
  • 1 14 1/2-oz can of no-salt-added diced tomatoes (do not drain!)
  • 1 6-oz can of no-salt-added tomato paste
  • 2 Tbs paprika
  • 1 tsp. dried crushed oregano
  • 1 tsp. caraway seeds
  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/2 cup sour cream (I used light)
  • 8 ounces dried egg noodles (cook and drain these when you’re ready to eat)


I actually put this in the crock pot one night, and packed it up the next morning to take to work for lunch. I wouldn’t recommend doing that, though, because it required too many separate dishes…

  1. Combine the mushrooms, onion and garlic in the crock pot. Stir in the broth, undrained tomatoes, tomato paste, paprika, oregano, caraway seeds, salt and pepper (basically everything except the sour cream and noodles).
  2. Cover and cook on the “low” setting for 8-9 hours (or on “high” for 4-4 1/2 hours, according to the recipe).
  3. Stir the sour cream into the mushroom mixture before serving over noodles.

I didn’t stop to take pictures of the finished product that morning before work. BUT, the above photo shows you how beautiful it is before stirring and cooking.

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