C’est Delicieux: Portebella Mushroom and Cauliflower Pearl Risotto 

Portebella Mushroom and Cauliflower Pearl Risotto
The most versatile trendy food of 2017 has to include this dish’s feature: cauliflower pearls!

That’s right, no need to hold your nose as you laboriously chop through a whole head of cauliflower and haul out the food processor because pearled cauliflower exists in your processed produce and freezer section of your local big box discount chain or grocery store!

Decidedly vegetarian with the luscious inclusion of real heavy whipping cream (just 1/4 of a cup for 4 servings!),  6 Italian cheeses (again, just 1/4 for flavor!), and real butter for calcium and protein.

Loaded with antioxidants, minerals like selenium from the mushrooms, beta carotene from the cauliflower and combined cancer preventing properties this is a healthy nutritious addition to many recommended health plans.

This luxurious dish only tastes decadent with a splash of Paul Masson brandy to give this mock risotto warmth and depth. The sautéed vegetables and cheesy cream sauce make a hearty, earthy meal that gives you all the comfort without the calories of the traditional mushroom risotto dish.

The use of prepackaged sliced button mushrooms and pearled cauliflower with concentrated vegetable soup base means it cooks up very quickly, in just 20 minutes, with loads of flavor. For traditional risotto, simmered and continuously stirred at a simmer from short grain rice, would take hours to achieve the same creamy, textured al dente bite.

You can easily keep this vegan by omitting the butter, cheese and cream and substituting with coconut oil, nutritional yeast and coconut cream, but you would have to adjust the seasoning with heat for the coconut substitutes.

Whether vegetarian or vegan, this healthy lighter version of risotto is a quick and easy crowd pleaser even the pickest carnivore could love.

Perfect for cold nights or the feature of a winter’s lunch, make Creamy Portebella Mushroom and Cauliflower Pearl Risotto! Bon Appétit!

To make Awesomely Random’s Creamy Cheesy Vegetarian Mushroom and Cauliflower Risotto, you will need:

The Haul

1 package of cauliflower pearls (room temperature)

1 carton of presliced button mushrooms

1/2 half rough chopped white onion

1 bottle of water

1 tablespoon of vegetable broth base

3 splashes of Worcestershire Sauce

1 splash of Paul Masson brandy

1/4 cup of parmasean cheese

1/4 cup of 5 cheese Italian blend shredded cheese

1/2 teaspoon of thyme

2 cloves of minced garlic

1/4 cup of heavy whipping cream

3 tablespoons of butter

1 tablespoon of flour

Salt & pepper to taste

Dried parsley

Tools Required:

One large stainless steel sauté pan, small stainless steel sauce pot, cutting board, ladle, and a knife are required to make this dish!

The Method:

First, heat the tablespoon of vegetable broth base and the contents of the water bottle in a small sauce pot. 

Once at a boil, add the cauliflower pearls and cook for 2 minutes. Turn off but leave on heat source to continue cooking.

Next heat 2 tablespoons of butter in large sauté pan.

Next, add then sauté the onions until soft. Add thyme, salt, pepper and continue to cook.

Add mushrooms and another tablespoon of butter.

Sauté mushrooms until soft and glistening. Add garlic.

Add the Worcestershire Sauce and brandy then stir to combine.

Add tablespoon of flour and cook for 1 minute.

Add ladles of the cooked cauliflower into the hot pan (reserve the vegetable cooking liquid in case your mushroom mixture gets dry) then stir into the mushroom mixture.

Add cheeses. Stir and lower the heat.

Add heavy whipping cream. Continue stirring and lower heat to lowest setting. Adjust liquids and seasoning as needed and turn off heat completely.

Allow the cream sauce to reduce, gently stirring before sprinkling with dried parsley.

Ladle into bowls and serve! 

Makes 4 hearty servings! 


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Salmon and Sautéed Portobella Mushrooms in Pinot Noir

Salmon with Portobella Mushrooms in Pinot Noir is a hearty entrée that cooks up quickly for a busy weekday dinner or lunch (in about 20 minutes) but delivers more than just a rich, immersion of bold French inspired flavors.

Taken from Google Images

Development of this dish was largely influenced by the late great Julia Child and her robust insistence that cooking wine, should be a drinking wine! (If you wouldn’t drink it, don’t season with it!) As well as her tendency to use just a herb or two to compliment her pairing choices for lighter meals. If the wine is good, you don’t want to overpower the bouquet, just use the flowery notes in the herb to accentuate the nature flavors and texture of the fish.

The combination of Atlantic Salmon and Portobella Mushrooms also boasts a multitude of nutritional benefits through its heart healthy vitamins and minerals.

Taken from Google Images

This concentration of good source protein, selenium, omega 3 fatty acids, and antioxidants is designed to promote optimum functioning, deliver anti-inflammatory benefits, heighten brain functionality as well as provide a flowery depth of flavors to the palate.

The addition of fat is for thickening, flavor and the olive oil to keep the butter from burning, but some healthy fat is necessary (as well as recommended) for feelings of satiety and weight management. Use sparingly, and in moderation for best results.

Taken from Google Images

This overall meal structure falls safely within the Mediterranean, Nordic and Pescatarian Diet guidelines, but as always, consult a medical professional before changing your diet or possible drug interactions with current dietary needs.

Ingredients Required:

2 Boneless, skinless Salmon filets thawed and dried

1 pound or 2 cups of prewashed, sliced portobella or white button mushrooms (the portobella’s have more flavor)

2 to 4 tablespoons of butter

1 tablespoon of olive oil

1 white onion quartered and sliced

1/4 cup of flour

1 and 1/2 to 2 cups of Pinot Noir

(personal preference for this dish is Barefoot Pinot Noir, it’s about $10 for a decent sized bottle and obviously, pairs beautifully at cool to room temperature to serve)

1/2 cup of bottled Clam juice* (optional)

1 teaspoon of minced garlic* (optional it’s really a taste preference but either way is delicious)

1/2 teaspoon of thyme

Salt & Pepper to taste

To Prepare:

1.) On medium high heat, in a heated saucepan, sauté the onion in olive oil and butter until soft.

2.) Add the presliced mushrooms to the pan and sauté until soft for about 3 to 5 minutes. (You may need to add more butter to keep the pan from getting dry as the moisture evaporates.)

3.) Add the pinch of thyme (and garlic if you’re using) then sauté for 1 minute to release the herbs flavors and oils.

4.) Sprinkle flour in pan (add more butter by the tablespoon as necessary) and cook for 1 minute until most of the liquid is absorbed.

5.) Add 3/4 of the wine slowly while stirring the cooked flour mixture to create the sauce and deglaze the pan.

6.) After the sauce thickens slightly, make 2 wells in the mushroom mixture and add the seasoned salmon salmon filets in the space created. Then, spoon the hot mushrooms over the top of each filet to make room and hasten cooking.

7.) Cover with a lid and cook for 4 minutes on medium heat. (You may need to add the reserved wine or clam juice to keep the sauce from thickening too much or drying under the fish.)

8.) Carefully flip the salmon when the sides begin to get pale about halfway up the salmon filets and cook for another 2 or 3 minutes with lid.

9.) Remove filets from heat and spoon sauce with mushroom mixture over each when serving.

This is just a suggested serving, with rich creamy mashed potatoes to soak up that sauce and hot buttered peas but feel free to experiment and make it your own!

Loved the recipe or tempted to try? Drop me a comment below and tell me all about your experiences!


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