Tag: Mushroom

How to make the perfect mushroom risotto – Italian Cuisine

It is certainly one of the most popular first courses, perfect to prepare with porcini mushrooms but also with chanterelles, fresh or dried

Mushroom risotto it is one of those first courses (winter) that immediately warms the heart, perfect to share in a family lunch or for a tender tête-à-tête. A dish with an intense forest flavor, easy to prepare, in which rice goes very well with the aroma of mushrooms, which can be both fresh and dry.

Mushroom risotto: which variety to choose

The most suitable are undoubtedly porcini mushrooms, with that undergrowth aroma, consistency and yield, once cooked. The porcine (Boletus edilis the name in botany) has always been considered the king of mushrooms, the most noble, the most visually beautiful (it seems drawn), the tastiest in the kitchen. Made up of a round white stem and a darker chapel, it has firm and compact meat, an intense and pleasant aroma and a delicate flavor. If you decide to use them dry, know that they have a much more intense perfume and which must be soaked for at least 30 minutes in cold water before using them, and that their water can then be filtered and added to the broth, to further increase their aroma. Another type of mushroom suitable for risotto is the chanterelle, with a very compact and hard consistency, characteristics preserved even after cooking. Chanterelles have a rather particular flavor, rather sweet and intense, which goes well with rice.

What about rice? Which is the most suitable for mushroom risotto?

Among the many varieties of rice, the most suitable for the preparation of a risotto are the "Semi-fine" or "super-fine". The best of the first group are Vialone Nano and Rosa Marchetti, while of the second, Carnaroli and Roma. These are rice with long grains, rich in starch, which keep cooking well and suitable for perfect creaming.

Here is the recipe for a very special mushroom risotto

Ingredients

320 g Carnaroli rice, 500 g porcini mushrooms (or a mixture of porcini and chanterelle mushrooms), 1 l vegetable broth, 1/2 golden onion, 60 g butter, 1 clove of garlic, parsley.

Method

First clean the mushrooms. If they are fresh, brush them gently with a brush to remove any traces of soil. Then rinse them quickly under water and dry them with a paper towel. Cut them into slices and fry them in a pan with half the butter and the peeled garlic clove. Once ready, whisk a third (mixing a ladle of broth) with a mixer and leave the others aside. If you use dried mushrooms, soak them for 30 minutes, then squeeze them and do as with fresh mushrooms. In a large pan fry the thinly sliced onion and when it is golden brown add the rice and let it toast for two or three minutes. Add the hot vegetable stock a little at a time and mix well. At this point add the blended and whole mushrooms and mix, adding the broth from time to time, until cooked. The risotto must be creamy and al dente. Once cooked, stir in a knob of butter and a handful of parsley and then serve.

Instant Pot Mushroom Risotto

You don't want to give up a good mushroom risotto, but you don't have time to prepare it? The Instant Pot he will help you and you can enjoy your favorite rice without wasting time! Press the sauté button to preheat the pan, when the display will turn hot add a knob of butter, half of a chopped onion, the peeled and sliced porcini mushrooms and then the rice. Add the vegetable broth in the 2: 1 ratio with the rice (e.g. 2 glasses of vegetable broth for each rice glass). Close the lid and press the Manual button, setting the cooking time to 6 minutes. When finished, open the pan with the "rapid decompression" method, add a knob of butter, parsley and serve.

Mushroom chicken, let's cook it like this – Italian Cuisine

The best mushroom chicken recipes for everyone and some tips inspired by the traditional Chinese recipe

The mushroom chicken is a great classic which combines delicacy, taste and tradition. We love the escalopes with mushrooms, the braised chicken breast with mushrooms, L'roast mushrooms, i stewed chicken nuggets with mushrooms and it is also delicious in a fried version. Fry chicken nuggets and floured mushrooms to believe it!

Chicken escalopes with mushrooms

A great classic of the Italian tradition: le chicken escalopes with mushrooms! To prepare them, we beat our slices of chicken breast with the meat tenderizer to flatten them, pass them in the flour and cook them in a pan with a knob of butter. Cook them a couple of minutes on each side until they are golden brown and keep them warm. In the pan from which we removed them, brown a garlic clove in a little butter, add the mushrooms and brown them for about three minutes seasoning with salt and pepper. After removing the garlic clove, we add the chicken slices, let's flavor a couple of minutes and serve the hot scallops adding parsley to taste.

Chinese mushroom chicken

When it comes to mushroom chicken, one cannot fail to mention the traditional Chinese recipe chicken with mushrooms and bamboo. An always inviting dish that we like because it is delicate and creamy at the same time and goes well with the simplicity of white rice served as a side dish. Shall we? To prepare it we put soak the dried Chinese mushrooms in cold water for 30 minutes. When they are ready, squeeze them and cut them into small pieces together with a julienne-cut carrot and a spring onion. Now let's move on to the chicken preparation: cut the breast into regular cubes and sauté it in a pan with the spring onion and a little chopped ginger. After about five minutes, add a little vegetable broth (about 2 glasses), a few tablespoons of soy sauce and a pinch of sugar, mixing well and cooking a little more. After a few minutes, add the carrots, mushrooms, bamboo and a teaspoon of cornstarch. We cook until the desired consistency is reached and serve hot with a little white rice.

Stuffed mushroom chicken

An interesting and never obvious way to propose mushroom chicken is to make a good filling. To do this, we recommend buying a boneless chicken to be filled and then tied with a string, or to make you prepare one deep pocket in the chest. We will prepare the filling by browning a clove of garlic, mushrooms and shelled sausage and ground pepper in a pan with a little oil. We will make the chicken with our mixture and prepare it roasted with the potatoes. If you have chosen the breast, take care to wet it with broth from time to time to prevent it from drying out.

Chicken meatballs with mushrooms

A tasty recipe to propose a mushroom chicken different from the usual is that of mushroom chicken meatballs. To prepare them, we prepare meatballs with minced chicken meat, mushrooms previously stir-fried and chopped, bread soaked in milk, cheese, egg and a pinch of salt. Flour them and brown them gently in a pan over medium heat.

In the gallery above, our recipes for mushroom chicken.

Polenta recipe and mushroom ragout – Italian Cuisine

Ingredients

300 g yellow corn flour
300 g mixed minced meat (beef, pork, veal)
60 g celery
60 g celery
60 g carrot
60 g onion
50 g sliced raw ham
31 g dried mushrooms
cinnamon sticks
vegetable broth
flour
extra virgin olive oil
parsley
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 6 people

For the recipe of polenta and mushroom ragu, bring to a boil 1.5 liters of water with 2 tablespoons of oil and a handful of salt, then pour in the flour, stirring with a whisk to prevent lumps from forming; Cook the polenta over medium heat for 50 minutes, turning it often.
FOR THE RAGÙ OF MUSHROOMS: Soak the dried mushrooms in lukewarm water for about 40 minutes, then squeeze and chop them coarsely, keeping the water. Chop celery, carrot and onion and fry in a little oil with a piece of cinnamon.
Cut the ham into thin strips and brown it with the chopped vegetables and the mixture of minced meat for 5 minutes. Sprinkle with 1 tablespoon of flour and mix with the water soaked in the mushrooms and 2-3 ladles of broth until a creamy consistency is obtained; add salt and pepper and cook for 20 minutes.
Pour the polenta into the serving dish and serve it steaming with the mushroom ragout and chopped parsley. If you like, you can slice 2 fresh porcini mushrooms, roast them in a pan with a knob of butter and then add them to the mushroom ragout.

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