HOW TO STORE SLICED MUSHROOMS RECIPES

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OVEN RISOTTO WITH MUSHROOMS RECIPE RECIPE | EPICURIOUS



Oven Risotto with Mushrooms Recipe Recipe | Epicurious image

Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Total Time 50 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

  • Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
  • Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
  • Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIP…



Japanese Curry With Winter Squash and Mushrooms Recip… image

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 16

4 Tbsp. unsalted butter
¼ cup all-purpose flour
¼ cup S&B curry powder
2 tsp. garam masala
3 Tbsp. vegetable oil, divided
8 oz. mixed mushrooms (such as maitake, royal trumpet, shiitake, and/or crimini), torn or sliced into 2" pieces
Kosher salt, freshly ground pepper
1 large onion, chopped
1 medium carrot, peeled, sliced on a diagonal ½" thick
2 celery stalks, sliced on a diagonal ½" thick
3 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
6 cups low-sodium vegetable broth
12 oz. kabocha squash, scrubbed, or other winter squash, peeled, seeds removed, cut into 1" pieces (about 2½ cups)
1 Tbsp. plus 1 tsp. honey
Thinly sliced scallions and cooked short-grain rice (for serving)

Steps:

  • Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.
  • Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.
  • Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20–25 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes. Taste curry and season with more salt if needed.
  • Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.

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