Crimini Mushroom- are the same thing as a portobella mushroom. The size is the difference crimini are arond 2” whereas portobella are around 4-6 inches in diametar. Can be eaten raw or cooked. They make a great substitute for white mushrooms. Fantastic in salads, soups and entrées.
Red & Green Leaf Salad
Ingredients: 1/2 head Roxy red lettuce
· 1/2 head Butter lettuce
· 2 green shallots, chopped
· 3-4 crimini mushrooms
· 2 Tbsp. white wine vinegar
· 3 Tbsp. honey
· 1 Tbsp. Dijon mustard
· 1/2 tsp. celery salt
· 1/4 cup olive oil
Preparation:
Toss lettuces, green onions, in salad bowl sprinkle mushrooms on top. In small bowl, combine remaining ingredients and blend with wire whisk until combined. Just before serving, drizzle over salad and toss. You can make up larger batches of the honey mustard salad dressing and keep it in the fridge for a few days.
Zucchini And Mushroom Risotto
From Nibbledish.com
Ingredients
· 150g risotto rice
· 1-2 cloves garlic, crushed
· 150g mushrooms, sliced
· 1 small zucchini, chopped
· 500ml (or more) vegetable stock
1. Put the bacon in a heavy pan and melt away some of the fat off it.
2. If there’s too little fat from the bacon, add the olive oil & throw in the onion & garlic. Cook till transparent.
3. Add the zucchini & mushrooms. Simmer until cooked, but not completely soft & mushy. You can add a little stock to speed things up.
4. Add the rice, stir thoroughly and fry the rice a bit in the oil.
5. Pour in the wine, stir till it evaporates.
6. Pour in some stock, stir till the liquid is absorbed. Then add more stock.
7. Try some – if the stock wasn’t salty enough, sprinkle with salt.
8. Season with pepper and basil.
Leek and Mushroom Risotto
www.leekrecipes.org
Ingredients:
2 tablespoons unsalted butter
3 leeks, cleaned, light green part finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
½ teaspoon salt
½ teaspoon black pepper
¾ cup Arborio rice
¼ cup white wine
3 cups chicken broth
½ cup grated Parmesan cheese
Preparation Instructions:
1. Melt butter in a large pot over medium heat. Add leeks, onions, and garlic; cook until softened and lightly browned, 6 to 8 minutes, stirring occasionally. Add mushrooms and cook until softened and liquid has cooked out, 4 to 5 minutes. Add salt and pepper and stir.
2. Add rice to pot and stir to coat; cook 3 minutes, stirring. Add wine and cook until liquid evaporates, 6 to 7 minutes.
3. Add broth ¼ cup at a time, and bring heat to a gentle simmer. Allow each increment of liquid to be absorbed before adding the next, stirring occasionally. The entire process will take up to 45 minutes. When rice is sticky, smooth, and slightly al dente, remove from heat. Add cheese, stir to mix, and serve.
