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

Quick Portobello Mushrooms

This is a version of a very yummy portobello mushroom appetizer recipe that our friends Keith and Vicki made this Christmas. It can also be used as a main dish.

Quick Portobello Mushrooms

6 portobello mushrooms
1/4 cup olive oil
1 1/2 cups bruschetta
1 Boursin cheese with garlic, crumbled

1. Preheat oven to 375 degrees F and lightly oil a baking sheet.
2. Clean portobello mushrooms by brushing them with a wet paper towel. Remove the stem and discard.
3. Brush the mushroom caps with the olive oil. Place mushrooms on the baking sheet, facing upwards. Sprinkle 1/4 cup bruschetta on each mushroom cap.
4. Bake for 13 minutes in the preheated oven. Remove from the oven and spread Boursin cheese or vegan cheese on top of the bruschetta.
5. Return the mushrooms to the oven and bake until the cheese melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Serves 6.

For a vegan version, use 4 ounces of shredded vegan cheddar cheese. We used Daiya on the vegan one pictured below.