• Original Creations

    Vegan Stuffed Portabella Mushrooms

    April 20, 2018 /

    First off, I’m not a vegan, but I’m just not always in the mood for a heavy meal- anyone else agree?

    It’s always good to have some meat alternatives in the recipe box for days like this. They can also be pulled out during lent or other periods of fasting throughout the year or even as an unexpected dinner accompaniment when having guests over.

    The Portabella’s are stuffed with Cannellini Beans, Sundried Tomato, Garlic, and Fresh Spinach, & then topped with crunchy Panko Breadcrumbs to add texture. I serve this over a bed of wilted Cherry Tomatoes (recipe can be found in previous post) to give it somewhat of a sauce, tying it all together. 

    The meatiness of the Portabella and Cannellini beans make this dish filling and satisfying but guilt free for those of you who are trying to lead a healthier or “plant based” lifestyle.

    This recipe acts as a great appetizer as well. If you are looking for a more “bite sized” option, you can easily replace the Portabella’s with Cremini or Button Mushrooms.

    Vegan Stuffed Portabella Mushrooms
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    Ingredients
    1. 4 Portabella Mushroom Caps (stems removed and inner "gills" scraped out)
    2. 1 16oz Can of Cannellini Beans (drained and rinsed)
    3. 7-8 Sundried Tomatoes
    4. 2 Cloves Fresh Garlic
    5. 2 Cups Fresh Spinach Leaves
    6. 1/2 Cup Panko Breadcrumbs (seasoned)
    7. Extra Virgin Olive Oil
    8. Salt & Pepper (to taste)
    Instructions
    1. Preheat oven to 375 degrees.
    2. Remove stems and scrape "gills" from mushroom caps with a spoon. Rinse well and set aside, covering with a damp paper towel to prevent discoloration.
    3. In a blender, add Cannellini beans, garlic, & sundried tomatoes and blend together (adding olive oil slowly until desired texture is achieved). Transfer into a mixing bowl.
    4. Rough chop fresh spinach leaves and add to a frying pan drizzled with olive oil. Stir for about 1 minute or until leaves are wilted. Add spinach to the same mixing bowl as the bean mixture and fold in gently. Season with salt and pepper and spread onto the mushroom caps.
    5. Line a baking sheet with aluminum foil and apply non-stick cooking spray. Add mushrooms to the baking sheet and top with seasoned Panko breadcrumbs.
    6. Bake for 15-20 minutes or until the breadcrumbs become golden brown. Serve with a light tomato broth.
    saristotle https://saristotle.com/
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  • Original Creations

    Wild Mushroom Risotto

    March 19, 2018 /

    One of the most essential comfort foods any cook should have in their recipe box is a good Risotto. Risotto can be used as an accompaniment for other entree items like chicken and seafood or be served as an entree in and of itself

    Risotto is one of the most versatile dishes out there because of it’s endless variations. While this item is often ordered from restaurant menus and thought of as a “gourmet” meal, many don’t realize how simple it is to make in the comfort of their own homes.

    A common misconception surrounding this dish is that it is difficult to make and requires constant attention, however, only half of that statement is true. YES– Risotto does require constant attention throughout the cooking process, but as long as you don’t mind standing at your stovetop, the technique of preparing this is actually quite simple, even for a beginner, and is a good arm workout to boot. 

    It’s always good to have Arborio rice in the house, seeing as the remainder of the necessary ingredients are things you probably already have on hand. This dish really only requires a handful of basic ingredients to pull together. You will need olive oil, garlic, shallots (or yellow onion), Parmesan cheese, white wine, butter, your preference of stock (chicken, veggie, seafood, etc.), heavy cream, and of course, the Arborio rice.

    Undoubtedly, there are variations of this dish that are far more upscale and elaborate, but for the home cook, this recipe is simple, delicious, and will not disappoint.

    This is one of those dinners that’ll leave your guests thinking you put much more time and effort into preparing.

    LEFTOVER HACK: Chill/slightly freeze any leftover Risotto until it can be easily formed into little balls (use an ice cream scooper for even portions) and dredge in flour, egg, and Panko breadcrumbs. If you have access to a deep fryer, fully submerging the Risotto balls is the best method for quick and even cooking, however, if you do not, shallow frying them on all sides in a skillet with Olive oil, turning every minute or two until golden brown also works great. Serve with a simple Marinara or Vodka sauce & enjoy! 

    Wild Mushroom Risotto
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    Ingredients
    1. 2 Packs of Wild or Baby Bella Mushrooms (sliced)
    2. 18oz of Arborio Rice
    3. 3 Garlic Cloves (smashed & minced)
    4. 2 Shallots or 1 Small Yellow Onion (fine diced)
    5. 2 TBSP Butter
    6. 1/4 Cup Extra Virgin Olive Oil
    7. 1/2 Cup Dry White Wine
    8. 2 32oz Boxes of Chicken Stock/Broth (warmed through)
    9. 1/4 Cup Heavy Cream
    10. 1/2 Cup Reggiano Parmigiano Cheese
    11. Cracked Black Pepper & Salt (to taste)
    Instructions
    1. In a saucepan, add chicken stock and warm through over a medium flame (see notes). Wash and trim wild mushroom mix and cut down into bite sized pieces. Heat 1/4 cup EVOO over medium heat in a large silver or dutch oven pot. Toss in the garlic & shallots and sauté until lightly caramelized and deglaze with the white wine. Cook down for 2-3 minutes and add butter.
    2. When the butter melts, add mushrooms and cook down for 5-6 minutes, stirring often, until mostly cooked through. To the same pot, add Arborio rice and coat well. Lightly toast the rice in a frying pan (approximately 1 minute) and begin to ladle in chicken stock 1 cup at a time until the rice absorbs the liquid, stirring continuously for approximately 20 minutes until nearly cooked through. Add heavy cream Parmesan cheese, salt, & pepper. Continue cooking for approximately 5-10 more minutes or until rice is "al dente," adding more chicken stock if needed.
    Notes
    1. *Using hot chicken stock instead of cold/room temperature will help to achieve faster and more even cooking
    saristotle https://saristotle.com/
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