Wild Mushroom-and-Red Wine Risotto

Frances Janisch

Provided by: Food&Wine

30 mins total 0 mins prep

Servings

Ingredients

• 5 1/2 cup(s) chicken stock, preferably homemade
• 2 tablespoon(s) extra-virgin olive oil
• 1 small onion, finely chopped
• Salt and freshly ground pepper
• 1 1/2 cup(s) arborio rice, 10 ounces
• 1/2 cup(s) dry red wine
• 2 tablespoon(s) unsalted butter
• 1 pound(s) mixed wild mushrooms, thinly sliced
• 1 shallot, minced
• 1/2 cup(s) freshly grated Parmigiano-Reggiano
• 2 tablespoon(s) chopped flat-leaf parsley

Directions

• 1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
• 2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
• 3. Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

Baked Potatoes with Wild Mushroom Ragù

John Kernick

Provided by: Food&Wine

1 hr 30 mins total 0 mins prep

Servings

Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes , but any combination will work.

Ingredients

• 8 baking potatoes, 4 pounds
• 1/4 cup(s) plus 2 tablespoons canola oil, plus more for rubbing
• 2 tablespoon(s) unsalted butter
• 4 pound(s) mixed wild mushrooms
• Salt and freshly ground pepper
• 1 white onion, finely chopped
• 4 clove(s) garlic, minced
• 1 cup(s) dry white wine
• 1 cup(s) beef stock or low-sodium broth
• 1 tablespoon(s) chopped tarragon
• 2 teaspoon(s) chopped thyme

Directions

• 1. Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.
• 2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
• 3. Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.

Baked Mushrooms with Rosemary

http://angiesrecipes.blogspot.com

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

• 1 Bio lemon
• 1 tbsp Fresh rosemary, chopped
• 25 ml Olive oil
• 300 g White mushrooms, sliced
• 20 g Parmesan, grated
• Salt and freshly mulled black pepper

1. Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
2. Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
3. Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over. 

http://angiesrecipes.blogspot.com/2011/12/baked-mushrooms-with-rosemary-and.html