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Tag: mushroom broth

Mushroom and Bean Chili with Mushroom Quinoa

January 26, 2020
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 10 ounces cremini mushrooms, cut into quarters
  • 1 5 ounces shiitaki mushrooms, cut into quarters
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 medium red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 cup tomato sauce, homemade or store bought
  • 1 can red beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cups mushroom broth
  • 2 teaspoons salt

Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.

Mushroom Quinoa

  • 1 cup white quinoa, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushroom broth
  • 1 teaspoon salt

Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.

 

Morel Mushroom Risotto

October 2, 2018

Mushroom Risotto
I served the risotto with lamb chops- yum!

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pack wild mushrooms, sliced (about 2 cups)
  • 1 cup Arborio rice
  • 3 to 4 cups mushroom broth
  • Salt
  • Pepper
  • 3 to 4 dried morel mushrooms
  • 1 cup warm water
  • 1/3 cup half and half
  • 1 tablespoon butter
  • 1/3 cup Pecorino cheese, grated

Soak the mushrooms in the warm water for 3 to 4 hours. Take the mushrooms out and strain the water of any sand/impurities. Keep the water aside. Chop the mushrooms and add the wild mushroom heap.

Heat the morel broth and the packaged mushroom broth in a medium saucepan and keep warm (use 3 cups of packaged broth in addition to the morel broth; use 4 cups of packaged broth if not using morels).
Heat a wide frying pan with the olive oil. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the wild and morel mushrooms and sauté for 3 to 4 minutes on medium high heat. Add the rice and sauté for a minute. Add a half cup of warmed broth to the rice mix and stir on medium low heat. As soon as the liquid is cooked off, add the next half-cup. Stir and cook till the rice grains are cooked through- it should take about 20 minutes. Add half and half, butter, cheese and salt. Mix well and check for seasonings. Add pepper and serve hot.

Mushroom and Dill Rice Pilaf

June 13, 2012

Mushroom and Dill Pilaf

Once in a while I get amazed with the recipes I come up with- yes, I realize that is not very modest of me.. its a good thing I really like myself.

I digress- this is a delicious rice dish with mushrooms.. it can be a side dish or the star.. either way, its a winner!

Green Sauce

  • ½ cup cilantro, chopped
  • ½ cup dill, chopped
  • 4 green onions
  • 3 to 4 garlic cloves

Add the cilantro, dill, green onions and garlic to a processor. Process till smooth. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 10 oz pack of Cremini mushrooms, sliced
  • 1½ cups basmati rice
  • 3 cups mushroom or chicken broth
  • Salt

Heat a wide saucepan with the olive oil. Add the cumin seeds and the green sauce. Saute on medium heat, stirring constantly for 3 to 4 minutes. Add the mushrooms and sauté for another 3 to 4 minutes. Add the rice and sauté on medium heat for a minute. Add the broth and salt. Bring to a boil and simmer for 5 minutes. Cover with lid and lower the heat and cook for another 15 to 20 minutes.

Morel Mushroom Rice Pulao

January 12, 2011

Morel Rice Pulao I never knew morel mushrooms are used in Indian cuisine. I was talking to my Mom about cooking for some friends who are vegetarian and I wanted to make a rice dish with mushrooms. She told me about how many years ago, this rice dish was served at very fancy weddings. Especially since morels are and were very expensive to buy so only the very wealthy could afford to serve them.

I was very surprised to hear that morels are used back home- I usually associate the mushrooms with Italian cuisine. Anyway, she explained to me how the rice dish is made and I replicated it with very good results. I used dried morels and reconstituted them in some hot water. I also managed to find mushroom broth which elevated the flavor factor by many notches.

Overall, it was a delicious dish- especially served with a variety of vegetarian dishes.
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