Mushrooms Cooking Advice Panama City FL
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Cooking with Mushrooms (Part 2)
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By Emma Snow Click here to read Part 1 of this article. If you are new to the world of mushrooms, you should know they’re best when used within a few days of purchase. As with other vegetables, it is best to wait until you are ready to use them before rinsing your mushrooms. Remove plastic from the container, and store mushrooms in a paper bag. If they are stored in an air-tight container, the moisture trapped inside will cause early spoiling. It is not recommended to freeze fresh mushrooms, but if they are first sautéed, cooled and stored in an airtight container, they may be frozen for up to a month. Care should be taken when cleaning your mushrooms, especially morels. Shiitake, portabella and morels are great mushrooms to experiment with because they are becoming increasingly more available in local markets. Shiitakes are often dried and sold in packages. These must be rehydrated by soaking them in water about 15 minutes before using. The button of the shiitake mushroom has a smooth and spongy texture. It’s a great addition to any dish. Portabella mushrooms are sold with the stem or just as caps. They are light tan and rounded, with black visible gills on the underside. As they age and darken, their flavor is richer. They are especially great sautéed in butter and wine, or you can grill or roast them. Portabellas not only enhance the beauty of your dinner, but also add a hearty flavor. Morels have short, thick stems with pointed caps and have a lot of texture. More...Click here to read the rest of "Organic Food: Variety Is the Spice of Life (Part 2)"
| Wild Mushroom and Black Truffle Organic Risotto | View More |
| Written by Laura Klein |
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One of the secrets to making risotto is using homemade stock , and real parmesan cheese. Use your favorite wild mushrooms to make this recipe like shiitake, black trumpet (which are known as the winter morel mushroom amongst top chefs) or whatever is in season. Another top tip: do not over stir your risotto, or it will become mushy. Follow the stirring guidelines below. You can serve this recipe as a main dish or as side dish like with the Osso Buco Served with Wild Mushroom Risotto . Serves 4 Ingredients: 1.25 oz of dried porcini mushrooms Method: Heat organic chicken stock over medium heat. Toast porcini mushrooms until just brittle (caution this happens very quickly, keep your eye on this, otherwise the mushrooms will burn) and cool. Ground dried porcini mushrooms in a blender or food processor until you have a fine powder. Add toasted porcini powder to heated chicken stock and simmer. Sweat onion in 1/2 cup of olive oil until translucent in a large heavy bottomed pot. Add minced garlic and sauté for 30 seconds. Add rice and stir to completely coat each kernel of rice with oil and onion. Deglaze with wine and cook until liquid is absorbed, stirring often. Watch the Wild Mushroom and Black Truffle Organic Risotto video Add enough heated stock 1 cup at a time to cover rice about 1/16" over rice. Let stock and rice simmer for about 20 minutes until cooked down and liquid is absorbed. Meanwhile heat a medium skillet over medium high heat and add butter. Add bite size mushrooms and sauté until tender about 3-4 minutes. Add more stock to risotto in 1/2 cup increments and stir often until stock is absorbed. You do not want to over stir your rice because it wll break down and become too starchy (you will add stock about 6 times and you will stir about 11 times), you want the rice creamy. When rice reaches the point of being almost al dente, stir in mushrooms. Remove rice from flame and stir in chilled butter and a generous 1/2 cup of parmesan cheese until they are completely incorporated into the dish. Stir in marjoram and salt and pepper to taste. Drizzle with truffle oil and serve immediately. Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives. Check out these related Videos, Recipies and Articles Osso Buco Served with Wild Mushroom Risotto Grilled Shitake Mushrooms Brussel Sprouts with Shitake Mushrooms and Crispy Shallots Check out all of our eco friendly Recipe Videos ! |