Wild Mushroom and Barley Risotto

We love risotto in our house because it’s delicious, creamy and pleases vegans and omnivores alike.

Wild Mushroom and Barley Risotto

1 cup uncooked barley
3 tablespoons margarine
3 tablespoons olive oil
4 cups vegetable stock
1/2 teaspoon black truffle salt
Salt and Pepper to taste
3 cloves of garlic, pressed
4 Shiitake mushrooms, sliced
2 Portobello mushrooms, sliced
2-3 oyster mushrooms, sliced
3 tablespoons fresh parsley, chopped
5-6 Shallots, chopped

1. In a medium pot on medium heat, melt the margarine and saute the barley in it until lightly toasted.
2. Add 3 cups of the vegetable stock to the barley, and bring to a boil. Cook on low heat, covered, for 30 min or until barley is cooked.
3. Meanwhile, heat 3 tablespoons of the olive oil in a large, heavy pan, and add the sliced mushrooms.
Saute mushrooms for 10-15 min, then add chopped shallots and pressed garlic and saute for an additional 2-3 minutes, until the flavors infuse into the mushrooms.
4. Add barley, salt, pepper, and truffle salt to the mushroom mixture. Stir and slowly pour in the remaining cup of vegetable stock to make it creamier.
5. Right before it’s served, mix in 3 tablespoons of fresh parsley.

– DJ

Advertisements

Traditional Easter Bread

When I was growing up, one of the Easter traditions in my family was baking sweet bread to be served at breakfast on Easter, along with ham and eggs. We no longer cook ham, but we decorate eggs and bake traditional Easter bread.

Traditional Easter Bread

600 grams white sifted flour
2 teaspoons yeast
1 egg plus 1 egg yolk
2 teaspoons salt
4 tablespoons sugar
250 ml almond milk
100 ml vegetable oil
200 grams raisins
50 ml dark rum

Glaze:
1 egg
1/2 tablespoon water

1. Soak raisins in 50 ml of rum for a few hours.
2. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients together, then add the egg and one additional egg yolk, almond milk, oil and then knead the dough until bubbles form. You can also use a bread maker on the pizza dough setting.
3. Wait at least 30 minutes or until the dough doubles in size. Once raised, coat your work area with flour and use a sharp knife to divide the dough into three equal pieces.

4. Roll the dough into three long ropes.

5. Braid the three ropes into a three-strand braid.

6. Pinch the ends together on both sides and form the braid into a circle. Transfer carefully into a round pan.

7. Prepare a glaze by whisking one egg with one-half tablespoon of water. Just before baking gently brush glaze over the entire surface of the loaf.
8. Bake the bread for 45 to 55 minutes or until the bread crust is a deep golden brown.

– DJ

Next Newer Entries