Monday, May 30, 2011

Mushroom Risotto

Yield: 4-6 servings, cooking time: about 30-35 minutes
  • 4 Tbsp. olive, grape seed or non-gmo canola oil
  • 1 small or half large white or yellow onion, minced
  • 2 -3 cloves garlic, minced
  • 1/2 -1 Lb. crimini (baby bella) or white button mushrooms, sliced
  • 1/2 c. white wine  (to make sure it is vegan, check out barnivore)
  • 6 c. vegetable stock (see recipe)
  • 2 c. Arborio rice
  • 2 Tbsp. vegan butter or vegan margarine
  • 2 Tbsp nutritional yeast or vegan parmesan cheese 
  • Salt and pepper to taste

In a medium to large sauce pan, heat vegetable stock over low - medium heat. In a large (4-5qt.) sauté pan, heat oil over medium heat. Add onion and garlic and sauté for 3-5 minutes, sprinkle in salt and pepper. Add mushrooms, sprinkle of salt and pepper, and cook for 3-5 minutes. Add rice, stir and cook for 1-2 minutes, coating the rice in the oil. Stir in wine and cook for 1-2 minutes. Add 3 ladles full of vegetable stock and stir.  Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining stock, 2 ladles full at a time, cooking and stirring until liquid is absorbed between each addition, about 20 minutes. Stir in butter, yeast and salt and pepper to taste.







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Mushroom Soup

 Yield: 4 servings, cooking time: 10-15 minutes   
  • 4 Tbsp. olive, grape seed or non-gmo canola oil
  • 1 small or half large white or yellow onion, minced
  • 2 cloves garlic, minced
  • 1 Lb. crimini (baby bella) or white button mushrooms, sliced
  • 4 c. vegetable stock (see recipe)
  • 1/2 - 3/4 c. unsweetened non-dairy milk (I use soymilk)
  • 2 Tbsp. arrowroot powder (cornstarch)
  • Salt and pepper to taste
In a small bowl, whisk arrowroot powder with 1/4 c. of stock (this will ensure the arrowroot is smoothly incorporated). In a medium to large sauce pan, heat the remaining stock and milk together over low - medium heat. Meanwhile, in a medium to large sauté pan, heat oil over medium heat. Add onion and garlic, sprinkle with salt and pepper and cook for 5-7 minutes. Add mushrooms, sprinkle with salt and pepper and cook for 3-5 minutes. Add arrowroot mixture to stock mixture and whisk. Stir in mushroom mixture and salt and pepper to taste.



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Vegetable Stock (Crock-Pot)

Yield: 6 cups, cooking time: 3- 6 hours

·         1 large white or yellow onion, chopped
·         3 cloves garlic, cut in half
·         3 carrots, chopped
·         3 stalks celery, chopped
·         1 (14oz.) can crushed tomatoes
·         6 cups water
·         2 bay leaves
·         1 Tbsp. dried parsley
·         1 tsp. dried thyme
·         Piece of cheese cloth or mesh tea ball

Combine first 6 ingredients in crock pot. Place herbs in a mesh tea ball or make a bundle in a piece of cheese cloth and place in crock pot. Cook on low for 6 hours or on high for 3 hours. Remove herbs and strain out vegetables. Store stock in refrigerator for up to 1 week or freeze for up to 4 months.

Note: Stock will seperate as it cools and freezes, this is normal.
Note 2: I purposely did not put salt in this recipe because my husband is watching his sodium intake and I believe it doesn't need it. The stock is fantastic without it, but of course everyone is different.



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