All About Ontario Mushrooms | Produce Made Simple
We are back at it again with something a bit different for us at Produce Made Simple and this time it's all about Ontario mushrooms. We love fresh fruit and veggies and want a fun way to share more tips with you. This is our second video in this format, so be patient with us as we get more comfortable in FRONT of the cameras. We hope you laugh along with us throughout this video as you watch some fun bloopers too.
SOME OF THE TIPS WE SHARE:
-Where are Ontario mushrooms grown?
-What type of environment are they grown in?
-Ontario mushroom varieties
-Difference between a cremini and portobello mushroom
-Do you wash mushrooms?
and more...
Get some new mushroom recipe ideas!
RECIPES AT:
RECIPES IN VIDEO:
Barley Risotto with Ontario Mushrooms:
Portobello Mushroom and Walnut Salad:
Mushroom Soup:
Ontario Mushroom Cannellonis:
Creamy Twice Cooked Mushrooms:
Ontario Mushroom Sliders:
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Risotto with Mushrooms
Bon Appetito!
Today we make risotto. Risotto with mushrooms is a classic Italian dish that showcases the rich and creamy flavors of Arborio rice combined with earthy and savory mushrooms. This dish is known for its luxurious texture and aromatic taste, making it a popular choice for both vegetarian and non-vegetarian food lovers.
The base of risotto is Arborio rice, a short-grain rice that is known for its high starch content. This starch contributes to the creamy consistency of the dish. The rice is cooked slowly and gently, allowing it to absorb the flavors of the other ingredients while releasing its natural starches, resulting in a velvety texture.
Mushrooms play a starring role in risotto with their distinct flavor and meaty texture. Varieties like cremini, portobello, or porcini mushrooms are commonly used, depending on availability and personal preference. The mushrooms are typically sliced or diced and sautéed until they become tender and release their savory aromas.
To build depth of flavor, aromatic ingredients like onions, garlic, and sometimes shallots are sautéed alongside the mushrooms. These ingredients add a subtle sweetness and a touch of complexity to the dish.
As the risotto continues to cook, a flavorful liquid such as vegetable or mushroom broth is gradually added, allowing the rice to absorb it slowly. This process of adding liquid and stirring the rice continuously helps to release the starches, resulting in the characteristic creaminess of risotto.
Along with the broth, white wine is often added to enhance the flavors of the dish. The wine adds acidity, which balances the richness of the rice and mushrooms. It also imparts a subtle fruity undertone to the final dish.
Towards the end of cooking, grated Parmesan cheese is commonly stirred into the risotto, further enriching the flavors and adding a salty and nutty taste. Fresh herbs like thyme, parsley, or chives are often sprinkled on top for a burst of freshness and added visual appeal.
Risotto with mushrooms is a versatile dish that can be enjoyed as a comforting main course or as a side dish. Its creamy and satisfying nature makes it an excellent accompaniment to grilled meats, roasted vegetables, or simply enjoyed on its own.
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Risoto de cogumelos portobello
How to Make Mushroom Risotto | Best Mushroom Risotto Recipe
Learn how to make the BEST MUSHROOM RISOTTO! Easy step by step recipe.
Printable Version:
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Ingredients:
300g (11/2 cups) Arborio rice (
200g (7 oz) white button mushrooms/ chestnut mushroom
200g (7 oz) Portobello mushrooms
40g (1.4oz) dried porcini mushrooms (
3-4 tablespoons olive oil
45g+15g (3 tbsp+ 1 tbsp) butter
1/2 cup (120ml) dry white wine
1/2 onion
2 garlic cloves
1.6-1.8L (7-8cups) chicken/vegetable stock (recipe:
1 tsp fresh thyme
50g (1/2 cup) grated parmesan + more for topping (optional)
1/4 bunch parsley
Salt
Pepper
Directions:
1. warm the stock over low heat.
2. Preparation: Roughly slice Portobello and chestnut mushrooms. Soak the porcini mushrooms in hot stock/water for 20 minutes, then drain well and keep the liquids. Finely chop onion and parsley, crush garlic cloves.
3. Heat 2-3 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the Portobello and chestnut mushrooms, and cook until soft, about 5 minutes. add porcini mushrooms and cook 2 min more. Remove mushrooms and their liquid, set aside.
4. In the same saucepan heat 1-2 tablespoons olive oil and 1 tablespoon butter. Add onion and garlic. Sauté 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. Pour in warm porcini soaking liquids, keep stirring.
5. After approximately 14-16 minutes stir in the mushrooms. Continue adding stock, 1/2 cup at a time, stirring continuously, Until the liquid is absorbed, and the rice is al dente, total cooking time should be about 20 minutes.
6. Turn the heat off, stir in parmesan, butter and parsley. Season with salt and pepper.
Notes:
• You can use any kind of mushrooms.
• You must keep an eye on the rice consistently.
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Corn Risotto | With Mushrooms & Barley
Corn Risotto | With Mushrooms & Barley
Sometimes dishes just call out to you as a good idea.
As you will note from the last FatLadFood Show, myself and the lady went down to Dublin for a trip, and ate in a lovely restaurant called Mr Fox.
While I was there, I had a beautiful sweetcorn risotto dish, which this one is based upon.
Oh it was delicious, very simple, yet filled with the flavours of summer.
This is my homage, using barley and mushrooms, were the original recipe did not.
FatLadFood Show Episode 4:
Cookware
Circulon Saucepans:
Ingredients
For the Risotto
2 cloves of Garlic, finely chopped
1 Onion, finely chopped
1 head of Corn, cut in half
150g Pearl Barley
500lm Vegetable Stock
1 sprig of Thyme
25g Parmesan Cheese
1 knob of butter
For the Mushroom
1 Portobello Mushroom, skinned
2 Sprigs of Thyme
Salt & Pepper
Nutritional Information
One serving (serves two)
Calories: 434kcal
Carbs: 74g
Fat: 9g
Protein: 18g
Directions
1. Boil the corn in water for 20mins.
2. In another saucepan, add a knob of butter, along with the onion & garlic. Fry for 5mins or until the onion becomes translucent.
3. Add the barley, and coat in all of the butter and onion mixture.Fry for around 5mins.
4. Add the stock, and simmer on a medium heat for 20mins.
Get your griddle pan on, as hot as it will go.
5. In a bowl, mix the mushroom, thyme and seasoning together with a drop of oil.
6. Grill the mushroom on both sides for 10mins.
7. When the mush room is finished cooking, put the corn onto the griddle pan, and chargrill on all sides.
Slice down the sides of the corn husk, to get at the kernels.
8. Add in half of the corn to the barley risotto, which by this time is beginning to thicken. Add in the thymae.
9. Add in the butter and the parmesaan, and mix until the risotto becomes nice and thick, but still oozy.
Plate up by spooning out the risotto into a bowl, and decorate with the remaining corn, and of course the chopped up mushroom.
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Mushroom Barley Risotto | Creamy Healthy Recipe | Home Made
My take on a healthier version of Mushroom Risotto using barley. This Mushroom Barley Risotto is Creamy Healthy Recipe which is Home Made which is a slow cooker risotto
For detailed recipe, visit
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