|by Victoria Lloyd-Davies|
This mushroom cookbook enables the reader to enjoy the distinctive flavours of mushrooms in a variety of recipes, including meat and vegetarian di...
1 - 10 of 66 for mushroom risotto
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Melt butter in ... Add rice, then mushrooms and stir gently ... tender and all the liquid is absorbed. Stir in the cheeses just prior to serving. Serves 6.
Soak the dried mushrooms in 1 cup ... al dente. Do not over cook. Add the remaining 2 tablespoons of butter, combine well and serve immediately. serves 6.
To get the ... use dried Italian mushrooms or use 1/4 ... mushrooms, if using. Season with salt. Place in a warm dish. Serve immediately. Makes 6 servings.
Hint: To plump sundried tomatoes and porcini mushrooms: Place the ... cup at a time, stirring constantly and adding more stock only after all is absorbed.
Heat the butter ... well. Add the mushrooms, stir again ... tender. Remove the risotto from the heat. Mix ... "grana" cheese. Cooking time = 20 minutes.
Cook shrimp in ... In saucepan cook mushrooms until tender. Add ... Simmer 20 minutes. Return shrimp to mixture and heat through. Stir in radicchio. Serves 4.
Saute mushrooms in butter in ... liquid is absorbed. Remove from heat, stir in cheese, salt and pepper. Mix well. Garnish with reserved mushrooms. Serves 6.
In large skillet, ... 5 minutes. Add mushrooms and green onion. ... is tender, about 5 minutes. Top with cheese and serve immediately. Makes 6 servings.
In large skillet, ... 5 minutes. Add mushrooms and green onions, ... tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.
Slice raw chicken ... Add onion and mushrooms; cook about ... all (do not stir). Cover until cheese melts. Serves 4-5. Easy clean up (one pan). Delicious!
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