Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) by Lidia Bastianich
Risotto with Wild Mushrooms
(Risotto con Funghi Misti)
Lidia Bastianich
Felidia
New York NY
Appetizer, Great Chefs of the East #6
Wild Mushroom Pasta and Bone Marrow in The Forest Kitchen at the Off Grid Log Cabin
#bonemarrow #logcabin #cooking
Foraging for wild edibles, we find chanterelle and bears head tooth mushrooms so we make a mushroom cream sauce on penne pasta with sides of sourdough cheese garlic bread and bone marrow on grilled sourdough toast with garlic. Everything is cooked in the outdoor kitchen on the stone BBQ and the in wood-fired earthen oven. It's a perfect autumn day with fall colors starting to pop, especially the red maples that are highly visible in the drone footage from above and alongside the trout stream and waterfalls.
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How To Clean & Cook Wild Chanterelle Mushrooms | Delicious, Easy & Fast
Did you stumble upon some Chanterelle mushrooms on your hiking trip? At your grocery store? At a farmers market?
Don't be timid! Watch this video and learn how to prepare these little tasty treats.
Ingredients:
1lb Chanterelle Mushrooms
1 each small garlic clove
1 each small shallot
3 sprigs picked thyme
2 tablespoons unsalted butter (optional but highly recommended)
1 tablespoon olive oil
Salt and Pepper
Add mushrooms to saute pan with oil cook over medium high heat until ALL water has been cooked out. This can take up 5-10 minutes sometimes.
Add salt, pepper, butter caramelize lightly.
Add shallot, garlic, thyme cook until very aromatic aka until it smells freaking delicious.
Serve as a side dish or with your favorite food!
#WildMushrooms #Chanterelle #Vegetarian #MagicMushrooms
Get This the BEST Summer Creamy Pasta with Chicken and Wild Mushrooms! Girolle Mushroom Recipe!
Very simple and very tasty seasonal creamy pasta with wild mushrooms and chicken!
Ingredients (for 2 servings):
Girolle Mushroom(Chanterelles), 100g.
Chicken thigh fillet, 100g.
Pasta (pappardelle or fettuccine), 100g.
Cream, 150 ml.
Onion, 1 medium
Salt
Pepper
Olive oil
Butter
Parsley or thyme.
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#Daniel_and_Food #chickenrecipe #chanterelle #creamysauce #creamypasta #onepotmeal
#spaghetti #noodles #pasta #italy #cheese #eatingfood #parmigiano #cheeselover #howto #italianfood #italian #foodie #foodlover #mushrooms
Creamy Mushroom Pasta, Ready in 15 mins!
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully.
It's ready in 15 minutes, so it makes a great weeknight dinner when you need food fast!
Free printable recipe is available on our site:
Ingredients:
▢300 g (10.5oz) tagliatelle or fettuccine - (I used thin egg fettucine for my version)
▢3 tbsp (45g) unsalted butter
▢1 tbsp sunflower oil
▢1 small onion - peeled and chopped finely
▢400 g (14oz) chestnut mushrooms, thickly sliced
▢3 cloves garlic - peeled and minced
▢½ tsp salt
▢½ tsp pepper
▢180 ml (¾ cup) strong chicken stock - (if you haven’t got homemade, water plus 2 stock cubes is fine) - use vegetable stock for vegetarian
▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree
The recipe that got my boyfriend to finally like mushrooms
This vegan Mushroom Stroganoff is one of my (and Max's) absolute favorite dishes and will make anyone fall in love with mushrooms! Perfect cold weather comfort food.
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Key Moments:
0:00 Why some people don't like mushrooms
0:39 Choosing the right mushrooms
2:10 The proper way to cook mushrooms
3:14 Cleaning and preparing leeks
4:06 Cooking the mushrooms and leeks
4:33 Preparing the roux
5:30 Cooking the mushroom stroganoff
7:24 How to serve mushroom stroganoff
8:03 Taste test!
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Large Cutting Board:
Deep nonstick sauté pan:
Chef's knife:
Pasta:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Dutch oven:
Microplane:
Linen apron:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
All Other Kitchen Equipment:
Film & Photography Equipment:
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