Food & Wine

Posts tagged “mushrooms

Portobello stuffed mushrooms

Portobello stuffed mushrooms with 3 different cheeses. When rich and fresh ricotta pairs well with earthy mushrooms in a timeless hot appetizer. Stuffed mushrooms with spinach/fresh ricotta mixture, savory cheddar bottom,  freshly grated parmesan on top. Eat it hot!1-vegetables61-vegetables3

 

 

Ingredients: 5 handfuls mushrooms – 80 gr ricotta cheese – 5 tbsp grated Parmesan cheese – 50 gr cheddar cheese – handful of spinach -1 garlic clove – olive oil

Method:

  • Preheat oven to 200°C (400°F)
  • Remove the stalks (they come out easily) and cut them into pieces
  • Heat a pan with olive oil,  when hot add garlic & stalks. Sauté the chopped mushroom stems for about 5 min, then add a handful of spinach & salt. Cook for 3-4 min stirring often. Turn off the heat .
  • Add ricotta to spinach & stir to combine
  • Brush the mushroom caps with oil, salt (and pepper if you desire)
  • Place pieces of cheddar cheese at the bottom of each mushroom cup
  • Fill  with the ricotta stuffing,  place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
  • Bake for 20 min or until the cheese is golden. Bon appétit!
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Creamy mushroom risotto

  • 1-CUCINA 25Ingredients:
  • 1 cup of shiitake (Lentinula edodes) ,chanterelle (Chanterellus cibarius) , porcini (Boletus funghi)
  • 1 cup of dry white wine
  • 6 cups of vegetable or chicken stock
  • 2 cups of rice (basmati, arborio etc)
  • 300 gr butter
  • 300 gr parmigiano reggiano
  • onion – olive oil – salt – parsley – pepper

Method:

1. Heat the oil in a saucepan , add the chopped onion and fry until is soft.

2. Add mushrooms and saute’ them for about 10 min,Season with salt

3.Add the rice and “fry” it for about 1 min,  so add the wine and bring again to boil for few minutes(2′-3′)

4.Add the broth , half cup at a time , stir well until is completely absorbed before adding the next half cup

5. When rice is “al dente”, take the sausepan out of the heat .

6.Add 300 gr of parmesan cheese , 300 gr butter , chopped parsley , pepper . Stir well. Cover and leave the risotto for a few minutes into the saucepan .

7. Serve with fresh Chardonnay. Bon appétit !



1-CUCINA 23