#portobello mushroom risotto

[thistleandparchement]

Recipe: Mushroom Risotto

This mushroom risotto recipe is a favorite of my partner & I. It is simple, delicious, pretty affordable, and always makes me feel aesthetically on brand during a dark academia phase. Pairs really nicely with roast asparagus.

Ingredients:

8oz mushroom of choice (we use portobello)

1 medium yellow onion

4 cloves of garlic

celery greens ( about 1 - 2 cups)

1 tbsp olive oil

fresh or dried rosemary

fresh or dried thyme

black pepper

salt

garlic powder

1 1/2 cups white rice (rinsed)

3 cups vegetable broth (or water)

dash worcestershire (or vegetarian alternative like Braggs)

1/4 cup grated parmesan cheese

Recipe:

Cut up your vegetables. Cut the mushrooms in half, and then slice in the opposite direction. Break off, or have saved, about one bunch of celery's greens and chop it. Dice the onion finely, and mince the garlic.

In a large pan that is over med-low heat, add the olive oil and onion. When it becomes fragrant (less than a minute) add the garlic and celery greens. Cook until onion is translucent.

Next add your spices, all of them, and stir until you can smell the pepper and rosemary (about 1 - 2 minutes).

Add your mushrooms and the rice. Stir until rice is becoming translucent and the mushrooms have lost and started to regain their water.

Add the vegetable broth and a dash of worcestershire sauce. Bring to a simmer, and turn down to low. Cook until all the liquid has been absorbed, and add more if necessary.

Once your rice is cooked, stir in the parmesan cheese and turn off the heat.

[ryttu3k]

Not a clue how many vegan followers who enjoy cruises I have, but I want to stick the pictures I took of the main dining room vegan options somewhere, and it may as well be here! We ate at the main dining room five of the seven nights. Will include the night, the official description, my image, and a brief thought.

This was for a seven-day Australian domestic cruise on Royal Caribbean's Brilliance of the Seas. The nights we skipped were days 4 (British night, vegan options were garden salad, butternut squash curry that was available in the buffet anyway, and a vegan berry sundae), and days 6 (Royal Night, the other formal night - vegan options were a citrus/avocado/melon salad, stuffed red bell pepper, and a chilled banana-cocoa custard). Our sailing did not include Mexican Night (disappointingly, some interesting stuff on there!) or Mediterranean Night (exact same items as Bon Voyage).

Day 1: Welcome Aboard

Starter: Roasted Tomato Soup. A blend of seasoned vine-ripened Roma tomatoes topped with crunchy garlic ciabatta croutons and basil pesto.

A very tasty small serve of soup.

Main: Herb-Crusted Stuffed Portobello. With vegan creamed spinach and fluffy vegetable couscous, baked until golden in marinara sauce and herb oil.

Whoops, I started on this one before I took a photo. It was very round! The couscous was good.

Dessert: Peanut-Caramel Bar. Crispy peanut butter rice square with a touch of maple syrup over a sweet mixed berry compote.

No compote, actual fresh berries. I do love peanut butter and caramel, although it did feel fairly simple.

Day 2: Italian Night

Starter: Golden Polenta Fries with Spicy Dip. Crispy baked corn polenta served with a chilled creamy hazelnut-red pepper spread.

Delish, the sauce was fantastic. Kind of wanted seconds.

Main: Vegan Spaghetti Bolognese. Al dente pasta in a rich marinara sauce with hearty mushrooms and a tofu crumble.

It was... edible! Bizarrely, the tofu crumble seemed to be silken tofu? I got the impression it'd be more parmesan-like. This one was just okay.

Dessert: Crumbly Oat and Berry Bar. Layers of jam and brown-sugar-crusted oats baked fresh and topped with berries and mint.

Very tasty, although again, it felt a bit basic (and there was no mint at all).

Day 3: French Night (formal)

Starter: Creamy Butternut Squash Soup. Roasted harvest squash blended with coconut milk topped with crisp toasted pumpkin seeds.

Only a small serve, but an excellent pumpkin soup.

Main: Spring Pea and Asparagus Risotto. Creamy short-grained rice in simmering pea and mint sauce with jumbo tender asparagus.

Felt... sparse. These are not jumbo asparagus, RC! The peas were either frozen or freeze-dried? Not great. Pretty disappointing for formal night.

Dessert: Dark Chocolate Chip Cookies. Homestyle favorite served with fresh raspberries.

These, at least, were delish. Raspberry, single, lmao. Odd choice for formal night, though.

Day 5: Caribbean Night

Starter: Green Lentil Soup. Hearty lentils simmered in a San Marzano tomato base with fragrant rosemary. AND Maple-Soy Tofu and Avocado Salad. Chilled marinated tofu tossed with plump grape tomatoes, ripe avocado, and toasted white sesame seeds.

Two, two vegan starters! Got both, for Science. The soup was delish, and the tofu was beautifully done, although avocado lovers would be deeply disappointed by only two little cubes.

Main: Stuffed Grilled Eggplant. Whole wheat couscous with pomegranate seeds and bell peppers layered inside grilled eggplant, with minted cucumber and a spring onion dressing.

No pomegranate to be found, but otherwise extremely tasty.

Dessert: Vegan Fudge Brownie. Rich chocolate brownie with sweet whipped cream and caramel sauce.

The 'cream' felt odd, but the giant scoop of ganache more than made up for it. Delish brownie, very fudgy and much better than the cakey brownies they had up at Windjammer.

Day 7: Bon Voyage

Starter: Pan-Seared Asparagus. Jumbo green asparagus with creamy white bean hummus and a hazelnut-basil pesto drizzle.

Again! These are not jumbo asparagus! Tasted great, especially the hazelnut pesto, and Mum and I both got seconds of it, just... not much to it.

Main: Vegetable Greek Moussaka. Layers of grilled eggplant, Roma tomatoes and tender potatoes and onion, topped with panko breadcrumbs and served with oregano-tomato salsa.

My favourite of the mains, really filling and tasty.

Dessert: Chocolate Cherry Tart. Vanilla tart shell with rich dark chocolate ganache and cherry filling, sweet whipped cream and lemon zest.

No lemon zest, but there was a maraschino cherry! Very tasty, albeit quite hard to eat! (The ganache would slide around on top of the cherry filling.) The whipped cream was a bit overly sweet.

Overall thoughts

Not bad, and there has at least been an attempt! Some items were... weirdly sparse, like the formal night risotto, and the starter serves were sometimes tiny. Also, they do not know the meaning of 'jumbo asparagus', apparently. Some pretty decent desserts, albeit some quite simple. On the plus side, it's not just a scoop of lemon sorbet or some fruit!

Vegans won't go hungry, although you may want a protein shake or bar or something too.

[drprofwitchlady]

Hey! Today, let's embark on a fascinating shroomy journey into the captivating realm of mushrooms. These humble organisms, often overlooked and underappreciated, hold a secret world of mystery, beauty, and potential.

Mushrooms are not just a delicious addition to our meals but also a source of intrigue and fascination. From their mesmerizing forms and colors to their incredible diversity and ecological significance, mushrooms have captivated the human imagination for centuries.

Let's delve into the enchanting world of mushrooms, unearthing their hidden secrets, unraveling their medicinal properties, and embracing the magic they bring to our lives. Together, we will explore the different aspects of mushrooms, from their ecological roles to their culinary delights and even their potential as spiritual allies.

Through this journey, we'll discover the incredible variety of mushrooms that grace our forests, fields, and even our own backyards. We'll learn about edible mushrooms that tantalize our taste buds with their savory flavors and aromatic profiles. We'll unravel the medicinal properties of certain mushrooms that have been cherished by ancient healers for their potential health benefits. And we'll even venture into the world of folklore and mythology, where mushrooms have woven themselves into tales of enchantment and wonder.

Whether you are a seasoned mycophile or new to the enchantment of mushrooms, this blog is a space to celebrate and deepen our understanding of these remarkable organisms. Together, we will learn, share, and embrace the magic that mushrooms bring to our lives.

Grab a cup of your beverage of choice, sit back, and let's embark on a mycological adventure like no other. Welcome to a world where mushrooms are more than meets the eye—a world where fungi hold secrets waiting to be discovered.

Stay tuned for exciting posts about identification, medicinal properties, cultivation tips, foraging adventures, and so much more!

Edible mushrooms are a diverse group of fungi that are not only yummy but also offer various nutritional benefits. Here are some popular kitchen shrooms:

Button Mushroom (Agaricus bisporus): The most commonly consumed mushrooms worldwide. They have a mild flavor and a firm texture, making them versatile for cooking in various dishes like stir-fries, salads, and soups. They are readily available in grocery stores and are recognizable by their distinct features.

Portobello Mushroom (Agaricus bisporus): Portobello mushrooms are matured, large button mushrooms with a rich, meaty texture. They are often used as a meat substitute in vegetarian dishes and can be grilled, stuffed, or sautéed.

Shiitake Mushroom (Lentinula edodes): Shiitake mushrooms have a distinctive smoky flavor and a meaty texture. They are commonly used in Asian cuisine and can be stir-fried, added to soups and stews, or used as a filling in dumplings.

Oyster Mushroom (Pleurotus ostreatus): Oyster mushrooms have a delicate and slightly sweet flavor. They have a soft texture and are often used in stir-fries, soups, and pasta dishes.

Chanterelle Mushroom (Cantharellus spp.): Chanterelles have a fruity and slightly peppery flavor. They are highly prized for their unique taste and are often sautéed or used in creamy sauces.

Morel Mushroom (Morchella spp.): Morels have a distinct honeycomb-like appearance and a nutty, earthy flavor. They are highly sought after by mushroom enthusiasts and are commonly used in gourmet cooking.

Porcini Mushroom (Boletus edulis): Porcini mushrooms have a rich, nutty flavor and a meaty texture. They are commonly used in Italian cuisine and are often dried for later use in soups, stews, risottos, and pasta dishes.

These are just a few examples of edible mushrooms, and there are many more varieties available around the world. When foraging for wild mushrooms, it's important to have proper knowledge and identification skills or purchase them from reputable sources to ensure safety.

Medicinal mushrooms have been used for centuries in traditional medicine systems, particularly in Asian cultures. These mushrooms are valued for their potential health benefits and therapeutic properties. Here are some notable medicinal mushrooms:

Reishi Mushroom (Ganoderma lucidum): Reishi is often called the "king of mushrooms" and is highly regarded in traditional Chinese medicine. It is believed to support the immune system, reduce inflammation, promote relaxation, and support overall well-being.

Chaga Mushroom (Inonotus obliquus): Chaga is a fungus that grows on birch trees and is known for its antioxidant properties. It is believed to support immune function, reduce inflammation, and potentially help with conditions like digestive disorders and skin problems.

Lion's Mane Mushroom (Hericium erinaceus): Lion's Mane is recognized for its unique appearance, resembling a lion's mane. It is believed to support brain health and cognitive function, potentially aiding memory, focus, and mental clarity.

Cordyceps Mushroom (Cordyceps sinensis): Cordyceps is a parasitic fungus that grows on caterpillar larvae. It has been traditionally used in Chinese medicine to enhance stamina, improve athletic performance, and support respiratory health.

Turkey Tail Mushroom (Trametes versicolor): Turkey Tail has a vibrant appearance with colors resembling the feathers of a turkey's tail. It is recognized for its potential immune-boosting effects and is often used as a complementary therapy for cancer patients undergoing treatment.

Shiitake Mushroom (Lentinula edodes): Shiitake mushrooms are well-known in the kitchen, but they also have medicinal properties. They contain compounds that may support immune function, cardiovascular health, and have potential anti-cancer properties.

These are just a few examples of the many medicinal mushrooms available. It's important to note that while these mushrooms have been traditionally used for their health benefits, scientific research is still ongoing to fully understand their mechanisms of action and potential therapeutic applications. As with any supplement or herbal remedy, it's advisable to consult with a healthcare professional before incorporating medicinal mushrooms into your healthcare regimen.

It is crucial to exercise extreme caution and avoid consuming wild mushrooms unless you are an experienced mycologist or have received proper training in mushroom identification. Many toxic mushrooms closely resemble edible varieties, making it difficult for novices to tell the difference between them. Consumption of toxic mushrooms can lead to severe illness or even be fatal.

Here are a few examples of toxic mushrooms:

Death Cap (Amanita phalloides): The Death Cap mushroom is one of the deadliest and most poisonous mushrooms and responsible for the majority of fatal mushroom poisonings worldwide. It contains potent toxins that can cause severe liver and kidney damage. It closely resembles some edible mushrooms, making it particularly dangerous.

Destroying Angel (Amanita bisporigera): Another highly toxic mushroom is the Destroying Angel. It is part of the Amanita genus and contains deadly toxins that can lead to organ failure. It resembles some edible white mushrooms, making them particularly deceptive, so extreme caution is necessary.

Fly Agaric (Amanita muscaria): While the Fly Agaric is not usually fatal, it is considered poisonous and can cause hallucinations, nausea, and other unpleasant symptoms if ingested. It is recognized by its bright red cap with white spots and is often associated with folklore and fairy tales.

False Morels (Gyromitra spp.): False Morels are not directly deadly, but they contain a toxin called gyromitrin that can cause serious health issues. Consuming False Morels can lead to symptoms such as nausea, vomiting, and, in severe cases, organ damage.

Jack-O'-Lantern Mushroom (Omphalotus olearius): The Jack-O'-Lantern Mushroom is not deadly, but it is considered toxic. It can cause severe gastrointestinal distress if consumed. It is often found growing in clusters on decaying wood and has a distinct orange color.

Deadly Galerina (Galerina marginata): The Deadly Galerina is a small brown mushroom that contains deadly toxins. It is often found growing on decaying wood and can be mistaken for edible mushrooms. Ingesting this mushroom can lead to liver failure.

Autumn Skullcap (Galerina marginata): Autumn Skullcap is a small, orange-brown mushroom that is highly toxic. It contains the same toxins as the Deadly Galerina and can cause liver failure if ingested.

This is not an complete list, and there are so many other toxic mushrooms. It's important to remember that accurately identifying mushrooms is essential for foraging and consuming them safely. It is best to rely on expert identification or consult a trained mycologist before consuming any wild mushrooms. Unless you have extensive knowledge and experience in mushroom identification, it is best to avoid consuming wild mushrooms altogether to prevent the risk of poisoning and death.

Be safe, be blessed, and hope you enjoyed today's topic!

🌿🍄✨ Dr. Prof. Witch Lady

[unhingedkitchen]

A song of rice and fire

So up north it’s getting a little chilly, it seems. If you’re anything like me and your body cries for carbs the second that a) the mercury drops, b) there is a crisis c) you breathe air, then you might love Mushroom Risotto. 

Recommended music: Loverboy by Billy Ocean. Yes I went there and it's still a banger.

Ingredients

A cup Arborio rice (some brands just get right to the point and call it risotto rice and good for them). Don’t soak or wash it, just have it ready. 

1 litre chicken stock (or vegetarian if you’re keepin’ veggie). You’ll need to keep this warm. 

A punnet of big Portobello mushrooms. Those big brown ones. Not the small white button mushrooms. Not the *smacks hand*, NO. I said NOT the button mushrooms. 

Factoid: those little button mushrooms are actually just immature Portobello mushrooms - Agaricus bisporus. They're the same mushroom. With less personality. The more you know, folks. 

1.5 Tablespoons of butter

A splash of olive oil

A big onion

A fat clove of garlic or two small ones if you are not about that thicc life for some unknown reason. 

A few sprigs of Thyme if you have it, dry will do too. 

Some dry white wine, which is completely optional. Chenin Blanc or an unwooded Chardonnay will be great. 

Parmesan cheese. Now…I will admit that I like shortcuts as much as the next person but please don't use that pre-grated mystery "hard cheese" that you get in packets or bottles. 

It has the texture of yeasty grit and tastes nothing like cheese. A small wedge of actual Parmagiano Reggiano will go a long way (it lasts for multiple dishes) and a little grating over the finished risotto will have you smacking your lips. If Parmagiano isn't available, Pecorino Romano, Grana Padano or Pano Banano works too. Okay. that last one I made up. But cheese is serious business. 

*Puts soapbox away*

As you were. 

Method

First thing we're going to do is coax some stock from those 'shrooms. How? Wash and dry them, place them in a ceramic or glass dish, smooth side down. Lob a few pats of butter in there. No need to full-on Paula Deen them but don't be stingy. Toss your thyme in between. 

Oh shit, put the oven on. 180 degrees C or 355 F. 

Do little hip thrusts to the music while you wait for the oven to heat up. Dance a little. Check out the window if anyone's looking. Decide ultimately it doesn't matter and do those weird hand movements inevitably associated with 80s pop while you dance. 

Oven's ready. Place dish in the oven and wait for the shrooms to cook and release a magic liquid which tastes intensely of mushroom and umami happiness. Cook about 15-20 mins, then take the dish out of the oven. Keep the liquid aside, and wait for the shrooms to cool before slicing them thinly. 

Dice your onion and garlic finely, set aside. Heat a pot on the stove to medium heat, add olive oil, and when it's heated up, toss your onion in with a little salt and saute until it turns translucent. Add your garlic. 

This little mix is called a Sofrito. If you’re watching another rerun of Mando, you can enjoy your Pedrito while cooking your Sofrito. 

*coughs* I’ll see myself out. 

Add the rice to the pot. The rice will now toast and get coated in the oil and aromatics. Wonder when the last time was that you got coated in oil and aromatics and quickly Google Lush bath bombs while you’re stirring.

Once you start to see very slight browning, add a generous splash of the white wine, and for the love of goodness, do NOT lean over the pot while the alcohol cooks out or that warm ethanol will bitch-slap you right in the face.

If you want to determine if the alcohol is cooked out, use your hand to waft some steam your way. Once it stops smelling like alcohol, you’re good. 

Start adding your warm stock, one cup at a time. Pour the mushroom liquid into the risotto to let the rice soak up that delicious mushroom-y flavour. Keep stirring the rice gently until all the liquid has been absorbed. Then add another cup of stock. Season with black pepper and have a little taste for salt. 

Keep adding a cup at a time until the rice grains are fat and very slightly al dente. 

Now grab a grater or a microplane and get some of that delicious real cheese over the pot, and stir gently to incorporate. Settle in with your bowl of deliciousness to watch the rest of that Mandalorian episode and try not to drool all over yourself ;) 

[sarpedon]

caz what are the top 5 types of mushrooms

mushrooms my beloved mushrooms.....

5. enoki! ive never actually cooked these lads myself but i order them anywhere that has them and not only are they tasty but theyre rly cute looking too....

4. portobello! a big grilled mushroom cap.... something about the size just feels so decadent to me.

3. white button lads! the work horse of the mushroom world. he will never let you down. he might not have the most intense flavour but he is so easy to cook and goes well in everything

2. porcini.... dried porcini mushrooms make the best broth and the best risotto when you rehydrate them. fancy and expensive....

cremini!!!!!! these are the ones i eat the most of! i buy at least one 225g container every single week at the store! i put them in stir fries and pastas, and i also like to have them fried with eggs! they will never let me down they are just the perfect little guys.......

[madmitha]

Mushroom Recipes:

Certainly! Here are some delicious mushroom recipes that showcase the versatility and flavor of mushrooms:

1. Classic Sautéed Mushrooms

Ingredients:

2 cups of button or cremini mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (optional)

Instructions:

Heat olive oil in a skillet over medium heat.

Add garlic and cook for 1 minute until fragrant.

Add mushrooms and cook, stirring occasionally, for 5-7 minutes or until they are golden brown and tender.

Season with salt and pepper to taste. Garnish with parsley if desired.

Serving Suggestion: Serve as a side dish, or on top of steaks, burgers, or pasta.

2. Creamy Mushroom Risotto

Ingredients:

1 cup arborio rice

1/2 cup white wine

4 cups vegetable or chicken broth, kept warm

1 cup mushrooms (shiitake, cremini, or a mix), sliced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Instructions:

Heat olive oil and 1 tablespoon of butter in a large pan over medium heat.

Add onion and garlic, cook until translucent.

Add mushrooms and cook until softened.

Stir in arborio rice and cook for 2 minutes.

Add white wine and cook until absorbed.

Gradually add warm broth, one ladle at a time, stirring frequently until the rice is creamy and cooked through.

Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.

Garnish with parsley before serving.

Serving Suggestion: Enjoy as a main course or side dish.

3. Stuffed Portobello Mushrooms

Ingredients:

4 large portobello mushrooms

1 cup cooked quinoa or rice

1/2 cup chopped spinach

1/2 cup diced tomatoes

1/4 cup feta cheese, crumbled

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

Instructions:

Preheat oven to 375°F (190°C).

Remove the stems from the portobello mushrooms and scoop out the gills.

In a bowl, mix quinoa or rice, spinach, tomatoes, feta cheese, garlic, olive oil, salt, and pepper.

Stuff the mushroom caps with the mixture.

Place mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender.

Serving Suggestion: Serve as an appetizer or a light main course.

4. Mushroom Soup

Ingredients:

1 lb (450g) mixed mushrooms (cremini, shiitake, etc.), sliced

1 small onion, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream or coconut milk

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium heat.

Add onion and garlic, cook until translucent.

Add mushrooms and cook until they release their moisture and start to brown.

Add broth and thyme, bring to a boil, then reduce heat and simmer for 15 minutes.

Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a stand blender.

Stir in the cream and season with salt and pepper.

Serving Suggestion: Serve hot with crusty bread.

5. Mushroom and Spinach Quesadillas

Ingredients:

1 cup mushrooms (button or cremini), sliced

1 cup fresh spinach

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1 tablespoon olive oil

4 tortillas

Salt and pepper, to taste

Instructions:

Heat olive oil in a skillet over medium heat.

Add mushrooms and cook until softened.

Add spinach and cook until wilted. Season with salt and pepper.

Heat a separate skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the cheese on one half of the tortilla.

Spoon half of the mushroom and spinach mixture over the cheese, then fold the tortilla in half.

Cook until the tortilla is golden and the cheese is melted, flipping once.

Repeat with remaining ingredients.

Serving Suggestion: Cut into wedges and serve with salsa or sour cream.

These recipes highlight the versatility of mushrooms and their ability to enhance a wide range of dishes. Enjoy experimenting with these ideas in your kitchen!

[holethoa]

Nấm ngon lạ: bí quyết nấu những món ăn đỉnh cao

Nấm, thường bị bỏ qua và đánh giá thấp, là một trong những thành phần linh hoạt và ngon nhất của tự nhiên. Với hương vị đất, kết cấu thịt và hồ sơ dinh dưỡng phong phú, nấm có thể nâng tầm bất kỳ món ăn nào từ bình thường đến phi thường. Trong bài viết này, chúng tôi sẽ khám phá những bí mật để nấu các món ăn đỉnh cao bằng cách sử dụng nấm ngon lạ. Chúng ta sẽ khám phá nhiều loại nấm khác nhau, hương vị độc đáo của chúng và cách kết hợp chúng vào tiết mục ẩm thực của bạn.

Hiểu các giống nấm

1. Nấm nút (Agaricus bisporus)

Nấm nút, còn được gọi là nấm trắng, là loại phổ biến nhất được tìm thấy trong các siêu thị. Chúng có hương vị nhẹ và kết cấu chắc chắn, làm cho chúng linh hoạt cho một loạt các món ăn.

2. Nấm Cremini

Nấm Cremini, còn được gọi là bellas con hoặc nấm nâu, là một phiên bản trưởng thành hơn một chút của nấm nút. Chúng có hương vị sâu hơn, đất hơn và kết cấu chắc chắn hơn.

3. Nấm Portobello

Nấm Portobello là phiên bản trưởng thành hoàn toàn của nấm cremini. Chúng lớn, với kết cấu thịt và hương vị mạnh mẽ, làm cho chúng trở thành một sự thay thế tuyệt vời cho thịt trong các món ăn chay.

4. Nấm Shiitake (Lentinula edodes)

Nấm Shiitake có hương vị umami đặc trưng và kết cấu hơi dai. Chúng thường được sử dụng trong ẩm thực châu Á và rất tuyệt vời trong súp, xào và nước sốt.

5. Nấm sò (Pleurotus ostreatus)

Nấm sò có kết cấu tinh tế và hương vị nhẹ, hơi ngọt. Chúng hoàn hảo để xào, nướng hoặc thêm vào các món mì ống.

6. Nấm Maitake (Grifola frondosa)

Nấm Maitake, còn được gọi là gà mái của rừng, có hương vị phong phú, thân gỗ và kết cấu chắc chắn. Chúng hoạt động tốt trong risottos, súp và các món nướng.

7. Nấm Enoki (Flammulina velutipes)

Nấm Enoki có thân dài, mỏng và mũ nhỏ. Chúng có hương vị nhẹ và thường được sử dụng trong món salad, súp và như một món trang trí.

8. Nấm Morel (Morchella)

Nấm Morel được đánh giá cao vì vẻ ngoài tổ ong độc đáo và hương vị đậm đà, hấp dẫn. Chúng thường được xào trong bơ và được sử dụng trong các món ăn cho người sành ăn.

9. Nấm Chanterelle (Cantharellus)

Nấm Chanterelle có mùi thơm trái cây và hương vị tinh tế, hạt tiêu. Chúng được xào tốt nhất trong bơ và thêm vào mì ống, trứng hoặc các món gia cầm.

Kỹ thuật nấu ăn cho các món nấm hoàn hảo

1. Xào

Xào nấm là một trong những cách đơn giản và hiệu quả nhất để làm nổi bật hương vị tự nhiên của chúng. Sử dụng chảo nóng, một chút dầu hoặc bơ, và nấu nấm cho đến khi chúng có màu vàng nâu và hơi giòn.

2. Nướng

Nấm nướng, đặc biệt là portobellos, truyền đạt hương vị khói làm tăng vị đất tự nhiên của chúng. Ướp chúng trước để tăng thêm hương vị.

3. Roasting

Roasting mushrooms concentrates their flavors and creates a delightful texture. Toss them in olive oil, season with salt and pepper, and roast in a hot oven until tender and caramelized.

4. Stewing

Mushrooms add depth and umami to stews and soups. Add them early in the cooking process to allow their flavors to meld with the other ingredients.

5. Stuffing

Stuffing large mushrooms, such as portobellos, with a mixture of breadcrumbs, herbs, and cheese makes for a delicious and hearty dish.

6. Incorporating into Sauces

Mushrooms can be the star of a sauce or a supporting player. They add richness and complexity to creamy sauces, tomato-based sauces, and gravies.

Recipes to Try

1. Creamy Mushroom Risotto

Ingredients:

Arborio rice

Cremini mushrooms

Onion

Garlic

Vegetable broth

Parmesan cheese

Butter

White wine

Instructions:

Sauté onions and garlic in butter until translucent.

Add mushrooms and cook until golden brown.

Stir in Arborio rice and cook for a few minutes.

Add white wine and cook until absorbed.

Gradually add vegetable broth, stirring constantly, until rice is creamy and tender.

Stir in Parmesan cheese and serve hot.

2. Stuffed Portobello Mushrooms

Ingredients:

Large portobello mushrooms

Breadcrumbs

Parmesan cheese

Garlic

Fresh herbs (parsley, thyme)

Olive oil

Instructions:

Preheat oven to 375°F (190°C).

Remove stems from mushrooms and chop finely.

Mix chopped stems with breadcrumbs, Parmesan, garlic, and herbs.

Fill mushroom caps with the stuffing mixture.

Drizzle with olive oil and bake for 20-25 minutes until golden brown.

3. Shiitake Mushroom Stir-fry

Ingredients:

Shiitake mushrooms

Bell peppers

Snap peas

Soy sauce

Ginger

Garlic

Sesame oil

Instructions:

Heat sesame oil in a wok or large pan.

Add ginger and garlic, and sauté until fragrant.

Add mushrooms and cook until tender.

Add bell peppers and snap peas, and stir-fry until vegetables are crisp-tender.

Add soy sauce and toss to coat.

Serve hot with steamed rice.

Conclusion

Mushrooms are a culinary treasure, capable of transforming simple dishes into gourmet experiences. By understanding the different varieties and mastering the cooking techniques, you can create top-notch dishes that are both delicious and nutritious. So, next time you're in the kitchen, don't forget to add a touch of mushroom magic to your meal!

[mercato-centrale]

Food special to try on birthdays

Celebrating a birthday with Italian cuisine can be a delightful experience, full of rich flavors and comforting dishes. Here are some special Italian food ideas perfect for a birthday celebration:

Antipasti (Appetizers)

Bruschetta: Grilled bread topped with diced tomatoes, garlic, basil, and olive oil.

Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil, drizzled with balsamic reduction.

Antipasto Platter: An assortment of cured meats (like prosciutto and salami), cheeses (such as pecorino and gorgonzola), marinated vegetables, olives, and artisanal bread.

Primi (First Course)

Lasagna: Layers of pasta with meat sauce (ragù), béchamel, and cheese, baked to perfection.

Risotto: Creamy rice dish with options like mushroom, seafood, or saffron (Risotto alla Milanese).

Pasta Dishes:

Spaghetti Carbonara: Spaghetti with eggs, cheese, pancetta, and pepper.

Fettuccine Alfredo: Fettuccine with a creamy parmesan sauce.

Penne all’Arrabbiata: Penne pasta in a spicy tomato sauce.

Secondi (Main Course)

Osso Buco: Braised veal shanks cooked with vegetables, white wine, and broth, often served with gremolata.

Chicken Parmesan: Breaded chicken cutlets topped with marinara sauce and melted mozzarella.

Bistecca alla Fiorentina: A thick-cut T-bone steak, simply seasoned and grilled.

Contorni (Side Dishes)

Polenta: Creamy cornmeal dish, often served grilled or baked.

Caprese Stuffed Portobello Mushrooms: Portobello mushrooms stuffed with tomatoes, mozzarella, and basil.

Roasted Vegetables: Seasonal vegetables roasted with olive oil, garlic, and herbs.

Dolce (Desserts)

Tiramisu: Layers of coffee-soaked ladyfingers with mascarpone cheese, dusted with cocoa.

Cannoli: Crispy pastry tubes filled with sweet ricotta cheese.

Panna Cotta: Creamy custard dessert, often served with a berry coulis or caramel sauce.

Gelato: Italian ice cream available in a variety of flavors such as pistachio, hazelnut, and chocolate.

Beverages

Prosecco: Italian sparkling wine, perfect for toasts.

Limoncello: Lemon liqueur, often enjoyed as a digestif.

Italian Wines: Selection of red (Chianti, Barolo) and white (Pinot Grigio, Soave) wines.

These Italian specialties will make any birthday celebration memorable, bringing a taste of Italy's culinary richness to the occasion. To make your day special order food from Mercato Centrale the Restaurants for Birthday Parties Mankool

[passingwinding]

May 17, 2024

Republique - dinner

1. Riesling and Veltliner 2. Bluefin Tuna Toast (kaluga caviar, smoked tomato) 3. Burgundy Escargot en Croute (rodolphe le meunier butter, garlic, parsley) 4. Kanpachi Crudo (tamai farms strawberries, lemon cucumber, macadamia, thai basil, strawberry nước chãm) 5. Wood-fire Roasted Cauliflower (oven-dried peaches, bloomsdale spinach, couscous, chermoula) 6. Acquerello Carnaroli Risotto (northern california chanterelle mushrooms, acquerello carnaroli rice) 7. Black Hawk Wagyu Zabuton (portobello mushrooms, baby carrots, spinach potato mousseline, reduction of sauce béarnaise) 8. Girolamo Russo - 2021 Nerello Mascalese

[chemliflower]

Chestnut Mushroom

Chestnut mushrooms, also known as brown mushrooms or cremini mushrooms, are a popular variety of edible mushrooms with a mild, earthy flavor. They are similar in appearance to white button mushrooms but have a slightly firmer texture and a deeper, more robust flavor.

Here are some key characteristics and culinary uses of chestnut mushrooms:

Appearance: Chestnut mushrooms have a round or slightly convex cap with a rich brown color. When young, their caps are tightly closed, but as they mature, they open up to reveal their gills underneath. The stems are firm and creamy-white in color.

Flavor: These mushrooms have a savory, nutty flavor with subtle earthy undertones. They are milder in flavor compared to shiitake or portobello mushrooms, making them versatile for various dishes.

Culinary Uses: Chestnut mushrooms can be used in a variety of culinary chestnut mushroom substitute applications. They are delicious when sautéed, roasted, grilled, or added to soups, stews, pasta dishes, omelets, and risottos. They pair well with herbs like thyme, rosemary, and parsley, as well as ingredients like garlic, onions, and cheese.

Nutritional Benefits: Like other edible mushrooms, chestnut mushrooms are low in calories and fat and are a good source of protein, fiber, vitamins (such as B vitamins), and minerals (such as potassium and selenium). They also contain antioxidants and other beneficial compounds that support overall health.

[sajuseoblog]

Culinary uses of mushrooms in various cuisines

Mushrooms are a versatile ingredient that has been utilized in various cuisines around the world for centuries. From the delicate enoki mushrooms in Japanese cuisine to the earthy porcini mushrooms in Italian dishes, mushrooms add a unique flavor and texture to a wide range of dishes. In Asian cuisines, mushrooms are often stir-fried or used in soups to add depth and umami flavors to dishes.

In Chinese cuisine, shiitake mushrooms are commonly used in stir-fries and soups, while wood ear mushrooms are added to salads and hot pots for their crunchy texture.

In Japanese cuisine, mushrooms like shimeji and maitake are often used in soups and stews, while enoki mushrooms are prized for their delicate flavor and added to salads and hot pots.

In European cuisines, mushrooms play a prominent role in dishes like risottos, pastas, and sauces.

In Italian cuisine, porcini mushrooms are highly prized for their earthy flavor and are often used in dishes like risotto, pasta, and sauces for meats.

In French cuisine, chanterelle and morel mushrooms are commonly used in sauces and served alongside meats like duck and venison.

In American cuisine,magic mushrooms are often used in dishes like burgers, sandwiches, and soups. Portobello mushrooms are commonly used as a meat substitute in vegetarian dishes, while cremini mushrooms add depth and flavor to soups and stews.

In Southern cuisine, mushrooms are often used in dishes like gumbo and jambalaya to add an extra layer of umami flavor.

In Middle Eastern and Mediterranean cuisines, mushrooms are often used in dishes like kebabs, pilafs, and meze.

In Greek cuisine, mushrooms are often sautéed with garlic, olive oil, and herbs and served as a side dish or topping for grilled meats. In Middle Eastern cuisine, mushrooms are added to kebabs and pilafs for an extra burst of flavor. Overall, mushrooms are a versatile ingredient that can be used in a wide range of dishes across various cuisines. Whether you're looking to add depth and umami flavors to a stir-fry or risotto, or simply want to enjoy the earthy taste of mushrooms in a soup or stew, there's a mushroom variety to suit every palate.

So next time you're in the kitchen, don't be afraid to experiment with mushrooms and discover the hidden treasure that nature has to offer.

[discoverybody]

What Herbs Pair Well With Mushrooms

Mushrooms are a versatile component that may be included in a variety of dishes. To enhance their flavor, match them with the appropriate herbs. Classic herb pairings for mushrooms include parsley and thyme, which pair nicely with creamy mushroom sauces, and rosemary and sage, which complement butter or olive oil-based mushroom recipes. Basil and oregano give mushroom pasta recipes a Mediterranean twist, while tarragon and chives offer a subtle and spicy flavor to mushroom quiches and salads.

When cooking with mushrooms and herbs, choose high-quality ingredients and season with salt and pepper. Adding cheese or cream can improve the flavor of mushroom recipes. In terms of cooking techniques, adding herbs to mushroom soups and sauces can improve their flavor. Sautéing or roasting mushrooms with garlic, onion, and herbs such as thyme or rosemary can result in a tasty side dish. Herb-infused mushroom risottos and pastas are also popular, and can be enhanced with herbs like sage or basil.

When choosing herbs for mushrooms, it is critical to consider the flavor profile of the variety. Cremini and portobello mushrooms work nicely with strong herbs like thyme, rosemary, and sage, which enhance their meaty flavor. Parsley and chives can also be used to provide a subtle flavour to these mushrooms.

Overall, using herbs into mushroom recipes is a simple method to improve the flavor and aroma. Experimenting with different herb combinations will allow you to produce delicious and spectacular mushroom dishes for your visitors.

[snigskitchen]

Mushroom risotto: arborio rice, shallot, garlic, reconstituted dried mushrooms (porcini and shiitake), fresh chestnut mushroom, butter and parmesan cheese. With garlic and herb (sage and thyme) portobello and chestnut mushrooms.

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[famouspeopleinturtlenecks]

Recipe for Gourmet Mushroom Risotto This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes. 1/2 cup dry white wine, 6 cups chicken broth or as needed, 3 tablespoons finely chopped chives, 1.5 cups Arborio rice, 1 pound portobello mushrooms thinly sliced, 1 pound white mushrooms thinly sliced, 4 tablespoons butter, sea salt and freshly ground black pepper to taste, 3 tablespoons olive oil divided, 2 medium shallots diced, 1/3 cup freshly grated Parmesan cheese

[mypureplants]

Indulge in the delightful world of mushrooms with these 20 recipes that celebrate the earthy, umami-rich goodness of this versatile ingredient. From comforting classics like mushroom risotto and stuffed mushrooms to inventive dishes like mushroom stroganoff and portobello mushroom burgers, these https://mypureplants.com/20-mushroom-recipes-every-mushroom-lover-will-appreciate/?utm_source=tumblr&utm_medium=social&utm_campaign=ReviveOldPost

[ketoblissbites]

27 Keto Mushroom Recipes (Quick, Easy, Low Carb)

27 ingredients

Meat

• 1 Air fryer garlic mushrooms

• 1 Garlic parmesan mushrooms and bacon

Seafood

• 1 Crab stuffed mushrooms

Produce

• 1 Chorizo and cheese stuffed mushrooms

• 1 Garlic mushrooms, Creamy

• 1 Goddess stuffed mushrooms, Green

• 1 Italian baked mushrooms

• 1 Jalapeno and cream cheese stuffed mushrooms

• 1 Keto mushroom galette

• 1 Mushrooms

• 1 Pesto mushrooms

• 1 Philly cheesesteak stuffed mushrooms

• 1 Pizza stuffed mushrooms

• 1 Spinach

• 1 Stuffed mushrooms, Low Carb

• 1 Wasabi soy shiitake mushrooms

Canned Goods

• 1 Beef and mushroom soup

• 1 Broccoli and mushroom soup

• 1 Keto mushroom soup

Condiments

• 1 Chicken and mushroom gravy

• 1 Keto mushroom sauce

Pasta & Grains

• 1 Mushroom ragu and keto-vegetarian lasagna

Frozen

• 1 Keto cauliflower and mushroom risotto

• 1 Keto green bean casserole, Low Carb

Prepared

• 1 Asparagus and mushroom stir fry

Deli

• 1 Portobello mushroom keto burger

Other

• Creamy Keto Stroganoff