Vegetarian Suppli With Cheese And Porcini Mushrooms Food

VEGETARIAN PORCINI MUSHROOM RISOTTO

Steps:

• Gather the ingredients.
• In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots.
• Reduce the heat to low, and add the white wine. Let the mixture simmer on low for about 2 minutes, stirring just once or twice
• With the lid off, add the vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
• Add the Parmesan or Romano cheese, stirring well to encourage it to melt.
• Once the cheese is melted, season your risotto lightly with sea salt and fresh cracked black pepper to taste.
• Garnish with a bit of fresh chopped parsley, if you'd like, and serve with a bit of extra grated cheese to top it all off for a nice presentation.
• Serve and enjoy!

PORCINI MAC & CHEESE

Steps:

• Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms., Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.

RAVIOLI FILLED WITH PORCINI MUSHROOMS AND TWO CHEESES

Steps:

• First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
• When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.

VEGETARIAN SUPPLI WITH CHEESE AND PORCINI MUSHROOMS

Steps:

• In a small bowl, mix the porcini mushrooms and hot water. Let stand until the mushrooms soften, about 30 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and place in a small saucepan over medium high heat. Add the soaking liquid . To make the suppli, line a baking sheet with wax paper. Place the bread crumbs in a shallow dish. Drop 1 tbls. of of the risotto mixture on the bread crumbs. Place 1 cheese strip and 1 teaspoons of the porcini mixture in the center of the risotto mound. Top with 1 tbls. of the risotto mixture.
• Using your hands, gently form the risotto, cheese and porcini into a cylinder. Roll in the bread crumbs to coat. Move to the baking sheet. Repeat to make 12 suppli.
• Cover and refrigerate for at least 1 hour and up to 24 hours.
• Preheat oven to 250*F.
• In a large saucepan, add oil to a depth of 2 inches. Heat to 350*F. Working in batches, fry the suppli, turning occsionally, until golden brown, about 3 minutes. Drain on paper towels. Move to a baking sheet and keep warm in the oven while cooking the remaining suppli.
• To serve, transfer to individual plates. Enjoy!

SERIOUSLY CREAMY PORCINI MUSHROOM RISOTTO

Steps:

• Pour the wine into the Dutch oven, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook, stirring constantly, until all of the wine evaporates. Reduce heat to low. Ladle the porcini-infused vegetable broth into the risotto 1 cup at a time, stirring frequently until the arborio rice absorbs all of the broth between additions. Start tasting for doneness after 15 minutes. The risotto is done when the arborio rice is creamy & cooked through with a nice bite (i.e. al dente). This step will likely take 20-25 minutes total, & you may not need to use all of the broth.