CHANTERELLE RECIPE RECIPES

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RECIPE: VEGAN MUSHROOM GRAVY | WHOLE FOODS MARKET



Recipe: Vegan Mushroom Gravy | Whole Foods Market image

Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.

Provided by WHOLEFOODSMARKET.COM

Total Time 20 minutes

Yield Makes about 3 cups

Number Of Ingredients 11

2 1/4 cups low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces mushrooms, such as portobello, cremini or shiitake, trimmed and chopped
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/4 cup Merlot or other fruity red wine
2 tablespoons reduced-sodium tamari
2 tablespoons nutritional yeast
2 tablespoons cornstarch
1/4 teaspoon ground black pepper

Steps:

  • In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
  • Add 1/4 cup of the broth to the pan to prevent onion from burning.
  • Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
  • Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
  • Add wine and cook 1 minute, stirring constantly.
  • Stir in remaining 2 cups broth and bring to a simmer.
  • Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
  • Add mixture to the skillet, whisking constantly to make sure paste dissolves.
  • Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.

Nutrition Facts : Calories 35 calories, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 6 grams, ProteinContent 2 grams

MUSHROOM RISOTTO RECIPE | TYLER FLORENCE | FOOD NETWORK



Mushroom Risotto Recipe | Tyler Florence | Food Network image

For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.

Provided by Tyler Florence

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 16

8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Steps:

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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