OT -- Recipes involving portabella mushrooms

 

Start with roux (3tbs fat [olive oil or butter} and 3tbs flour)

Heat flour and fat mixture for 5-8 minutes stirring constantly

Add mushrooms to roux cook for 5ish minutes until mushrooms give off there liquid.

Add thyme while mushrooms are cooking

At this point beging preapring pasta (rice take longer and prob should be started while making roux)

Add red wine (I usually add 2 cups or red wine and 1 cup veggie stock, but recipe works with any combo as long as its 3 cups)

Just bring to a boil then simmer for about ten minutes until sauce thickens to desired consitency.

Toss sauce with pasta or rice and serve.

Bacon-Buffalo-Mushroom Burgers

Portabella Mushroom Caps

Ground Buffalo (or Beef, the leaner the better)

Bacon and Cheese if desired

1.  Brown the beef and add seasons as desired.  (Red Onions, Salt, Pepper, Minced Garlic, etc)

1a: Cook the bacon a bit as well.  Either in the oven or on the grill ahead of time.

2. Start Grill and brush the grill with oil

3.  Place the mushrooms on the grill, top of the cap pointing up.  Cook for ~2-4 minutes depending on the temperature of the grill.  Brush the caps with some oil and add season a bit if desired.

4.  Flip the caps over, add in beef, covered with bacon strips and cheese.  Cook until the cheese is melted.  if you prefer crispier bacon cook it ahead of time.  The mushroom caps themselves should be on the grill for no longer than 8 minutes.

5.  Serve.  Swear to your veggie friends it is tofu and soy bacon not the real stuff.

 

The recipe calls for arborio rice, an Italian-grown rice that is high in starch, with grains that are shorter and fatter than any other rice. The high starch content of aborio rice yields a creamy texture when cooked, so it is traditionally used for risotto.

INGREDIENTS

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

METHOD

1)  Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes.  Lower heat to medium, add cream, and simmer 5 minutes.  Remove skillet from heat and set aside.

 

2)  Bring stock to a simmer in a saucepan.

 

3)  In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely   absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

 

4)  Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

 

Serves 6.

I've always like stuffed mushroom caps.  I eat those things like popcorn.

But everytime my wife buys them, I run around the house pretending to be Princess Leia with her hair buns.

 

She doesn't think it's funny... but she sucksandInevershouldhavegottenmarried.