Tag: Mushrooms

Risotto with frozen mushrooms: how to make it delicious – Italian cuisine reinvented by Gordon Ramsay

Do you want a nice mushroom dish but can’t find them fresh? Try making one risotto with frozen mushrooms!
They are just as excellent as the fresh ones, you just need to know how to cook them best!

As? Below you will find the step by step recipeand if you scroll through the article, we’ll also give you some straight ahead to make it even tastier.

Frozen mushroom risotto: the recipe

Ingredients

350 g of frozen mushrooms
320 g of Carnaroli rice
1 onion
½ liter of vegetable broth
2 tablespoons of olive oil
butter to taste
Salt to taste
pepper as needed
white wine to taste
chopped parsley to taste
Parmigiano Reggiano DOP to taste

Method

First, chop the onion finely, take a pan and brown it with a drizzle of extra virgin olive oil.
Add the still frozen mushrooms, cook them until they thaw, add a glass of white wine and continue cooking for another quarter of an hour.
In another pan, dry toast the rice for a few seconds, then add it to the pan with the mushrooms.
Proceed with cooking the risotto, adding the vegetable broth a little at a time. Once the rice is cooked, season with salt, add a sprinkling of chopped parsley, a knob of butter for creaming and then a sprinkling of grated cheese.
Turn off the heat and serve hot.

How to cook frozen mushrooms?

Fresh mushrooms cleaned and immediately placed in the freezer in the pan directly from frozen. Defrosting them and then using them would be a serious mistake: your mushrooms would absorb all the water released during defrosting and would become very soft. Simply brown a clove of garlic with a little oil in a pan, add the still frozen mushrooms and sauté them in the pan. for about 15 minutes. A pinch of salt, a little parsley to taste and they are ready to taste.

Other useful tips for preparing risotto

Meatballs with mushrooms: small, soft and very light – Italian Cuisine

Soft, creamy and perfect for Sunday lunch or dinner. The meatballs with mushrooms I’m a second very simple and full of taste.

The preparation can only be the classic one: stale bread left to soak in milk or water and a mix of ground meat expertly mixed with eggs, breadcrumbs, parsley, parmesan and salt and pepper.

The extra ingredient in this recipe is mushrooms. Better to choose field mushrooms, which are more suitable for this type of preparation. They should be added to formed and already browned meatballs; immediately after a few stir-fries and just before blending with a good glass of white wine.

The cream will then be the real star of the whole dish, which will envelop the meat and mushrooms, creating a delicious second course with an overwhelming flavour.

The mushrooms must be removed from the final part, full of soil, and cleaned with a damp cloth, rubbing lightly. Never put them under running water, they would lose nutrients and their unmistakable flavour.

Tear the hard bread into pieces, place it in a bowl, add the milk and leave to soak for about ten minutes.

Place both types of meat in a bowl and add the egg.

Also add the grated cheese, then season with salt and black pepper.

Chop a bunch of parsley and add it to the mixture.

Squeeze the soaked bread, add it to the meat mixture and work with your hands, then transfer to the refrigerator for 15 minutes.

If the dough is still too soft after being placed in the fridge, you can add 1-2 tablespoons of breadcrumbs.

Grease your hands with a drizzle of oil, shape the meatballs and coat them in the flour, then put them back in the fridge for 10 minutes.

In the meantime, clean the mushrooms.

Cut away the base full of soil, clean them with a damp cloth and cut them into thin slices.

Crush a clove of garlic with the side of a knife blade without peeling it.

Fry the garlic clove in a pan with a drizzle of oil, then add the meatballs and brown them on the outside.

Add the sliced mushrooms while cooking and add a pinch of salt.

Cook for five minutes over a moderate heat.

Pour in the white wine, lower the heat and leave to cook for about ten minutes.

When the sauce thickens, turn off the heat and serve with a handful of chopped parsley.

Mushrooms with tomato – ‘s recipe – Italian Cuisine

Gordon Ramsay Recipes