Mushroom Risotto

Life has been really hectic lately. I’m working on a second Pantry Magic cookbook, expanding my line of fruit and vegetable powders on Etsy, and it feels like forever since I’ve posted anything. But honestly, I’m having one of those days when I just want something simple and warm and nourishing. Creamy mushroom risotto is the perfect answer. I know, you’re thinking that’s too much work, all that stirring. But there’s nothing complicated about risotto, and as a matter of fact, I find the stirring kind of soothing. Besides, it doesn’t really take that long, so let’s get started.

Here is what we’ll need:

  • 1 cup of arborio rice (you could also use a short grain brown rice)
  • 2 cups of mushrooms, any kind, sliced and quartered, plus 1 tablespoon of my Gourmet Mushroom Powder (you can find it for sale at ElaineintheKitchen on Etsy)
  • 1/2 cup white wine
  • 1/2 have onion, diced
  • 1 clove garlic, minced
  • 6 cups of vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon parsley, chopped fine
  • Salt and pepper, to taste

Pour the rice into a heavy bottom sauce pan with no oil or water.

Let the rice toast lightly, stirring to keep it from burning. When the rice becomes slightly fragrant, pour in the wine.  Let the wine cook down and then add 1 cup of vegetable broth.

Let the rice simmer on a medium low heat, stirring frequently. When the broth has been mostly absorbed, add another cup of broth. Continue slowly adding the broth until it has been absorbed.

In the meantime, in a preheated sauce pan, add the onions and garlic along with two tablespoons of broth.

Season with the thyme, salt and pepper. Cook for 2-3 minutes and add the mushrooms. Sauté,stirring occasionally, until the mushrooms are cooked (10-20 minutes). Remove from the heat and cover.

When the rice is cooked and has absorbed most of the broth, add in the mushrooms and onions, along with the parsley. Stir to blend completely.  Continue cooking for another 5 minutes. Cover, and let rest.

 

Served with a simple side dish of steamed carrots, tossed with maple syrup and dill.

A Plate of Creamy Goodness

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Elaine in the Kitchen has Lots of News!

Sometimes you have to celebrate your own accomplishments, so I’m proud to announce that my book,Pantry Magic – Making and Using Fruit and Vegetable Powders is now available in paperback on Amazon and I hope to have the Kindle edition up soon. (See the Amazon Icon on the sidebar).I had a lot of fun writing it, and I hope that all of you will check it out and, of course, buy a copy. (How’s that for blatant self promotion)!  Seriously, I’d love to get your feedback.

But there’s more. Last summer I opened an online store at Etsy.com, and I’m happy to say that I’m getting lots of interest in my Fruit and Vegetable Powders. https://www.etsy.com/shop/ElaineintheKitchen?ref=hdr_shop_menu

Sales have been particularly good since the Holidays and I’m looking forward to adding some new items: Meyer Lemon Zest, Roasted Red Bell Pepper, and Sweet Orange Zest.

I’m sure some of you have noticed that I’ve been doing some rehab work on Elaine in the Kitchen’s Facebook page as well as the website.  I’ve also got some great recipe ideas for future posts and I should have a new one starting next week.  Thanks to all of you who have been checking in on Elaine in the Kitchen in the meantime.

Whew!  I think I’ll have some tea and lemon cookies.

Rainy Day Mushroom Soup and Vegan Welsh Rarebit

It’s the first week in April and it’s snowing outside, not a lot, just enough to let you know you shouldn’t put your heavy coat away.  So, I’m going to make some warm, silky, autumn tasting cream of mushroom soup.  Mushroom anything is delicious, and a big pot of soup is just the beginning.  After today, I’ll make some of the leftover soup into a sauce for pasta, and the day after that I’ll smother a baked potato with it, and if anything is left just throw it in the freezer for your next casserole.  I guarantee that once you make this at home, you’ll never buy that disgusting canned stuff again.

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Creamy Mushroom Soup

  • 3 cups fresh button mushrooms, brushed clean and quartered
  • 1 cup reconstituted shitake mushrooms, chopped
  • 1 medium large onion (about 1 1/2 cups) chopped
  • 2 cloves garlic, minced
  • 4 cups of stock, vegetable (mushroom is best)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon mushroom powder*
  • Add salt and pepper later to taste
  • 2 tablespoons low sodium soy sauce, or Braggs aminos (Worchestershire works too)
  • 3/4 cup cashew or coconut cream (use any milk or cream you prefer).
  • 1 tablespoon plain yogurt or sour cream

You’ll need:

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Directions:

In a soup pot, gently sauté the onions, garlic and mushrooms until they are soft.  Add the parsley, thyme and paprika. *I also add a blend of dried mushroom powder that I make.  It just adds some extra depth and yumminess but it’s not necessary.

Now add the stock and bring to a boil.  Lower the heat and simmer for about 20 minutes.

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Add the salt and pepper to taste.  Pour in the cream or milk and stir until thoroughly combined.  Heat through.  Turn off the heat and let it rest for about 5 minutes.  Ladle into bowls and top with a dollop of sour cream or plain yogurt.

Quick Vegan Coconut Cheese

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I’ve tried a fair number of vegan cheeses with varying success.  Unfortunately, I don’t have pictures of the process.  This isn’t exactly cheese as I think of it and I wouldn’t recommend it for a sandwich, but it’s delicious and definitely meltable.  It’s the perfect topping for vegan Welsh rarebit to accompany my big bowl of Creamy Mushroom Soup.

  • 3 Tablespoons nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • pinch cayenne
  • juice of ½ lime or 2 tablespoons rice vinegar
  • 1 can coconut cream (I think Savoy is best, no added ingredients)
  • 1 ½ tsp agar agar powder
  • 2 Tablespoons tapioca starch mixed in ¼ cup water to form slurry

Pour coconut cream into a saucepan and stir in agar agar.  Add salt, turmeric, paprika and cayenne.  Stir to combine.  Add lime juice or vinegar and bring to a boil, stirring constantly until smooth and slightly thickened.  Stir in the tapioca starch slurry and stir vigorously until silky smooth and thickened.  Pour into molds (I’ve found plastic works really well).  Chill in refrigerator for 8 hours until firm.

*Fermented Coconut Cheese:  Follow the directions above.  Let cook slightly and stir in the contents of 1-2 probiotic capsules.  Pour into molds and let ferment on the counter top for about 6 hours.  Chill in refrigerator for 8 hours until firm.

Vegan Welsh Rarebit

I’ve eaten this for breakfast, lunch, and late night snacks.  It’s a great accompaniment for soup or salad.

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Take one slice of Ezekiel bread (or some other hearty grain bread).  Spread some coconut oil on one side.  Put in a cast iron fry pan with the oil side down.  Put two 1/2 inch thick slices of vegan coconut cheese on the top and put under the broiler for about 5-7 minutes or until the cheese turns a nice dark brown on top.

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This made my gloomy day all better.  Try it and enjoy.

It’s All About That Base – Sofrito

 

Every cuisine starts with a base of seasonings, and in Latin cooking, from Puerto Rico to Mexico to Spain, it all starts with sofrito.  Forget mire poix or New Orleans trinity (it’s just a stripped down version of sofrito anyway).   Sofrito 001AI’ve found more and more ways to use this great flavor base and I try to always have a big batch in my freezer.  Being able to throw a disk of frozen sofrito into the pan is a great way to bypass all the chopping for a sauce, a fast supper or an eat-it-when-you-get-home crockpot meal.  I’ve used it as a base in dishes like chicken and yellow rice, and in homemade enchilada sauce, chili and black bean soup.  I’ve even put it in pasta sauce and split pea soup; anywhere you want to make an ordinary dish something special.  The great thing about sofrito is that it is so easy to make.

Every one’s mom or grandma has her own authentic sofrito recipe, but this is my version.  You’ll need a blender or food processor and a frying pan (cast iron is the best), and some basic ingredients.

Basic Sofrito

Ingredients

2 red bell peppers (you can also use the sweet red and yellow minis that come in a bag)

1 green bell pepper

2 poblano peppers

1 big sweet onion

8 cloves of garlic, peeled

2 bunches of fresh cilantro, chopped

1 bunch of culantro*

1 teaspoon ground cumin

1/2 teaspoon jalapeno powder (also called Texas gunpowder – I make my own)

Directions

Rough chop the vegetables and place in the blender or food processor.

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Process the mixture until it’s somewhat smooth but still has some chunkiness.  Sofrito 007AHeat your skillet and add 2 tablespoons of oil.  Pour the mixture into the skillet, add the cumin and jalapeno powder.  Notice I did not add any salt or pepper.  I add those seasonings when I use them to prepare a dish.

 

 

 

 

 

 

 

Just let the mixture simmer until most of the moisture has cooked down (about 10 minutes).

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Let cool and store in an airtight container in the refrigerator.

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What I like to do is pour 1/2 cup portions into my big muffin tin and freeze them.  Once frozen I put the disks in a zip lock and they’re ready to use when I need them.

Explore some new flavors.  Enjoy.