Recipes

Recipes

Creamy Mushroom Risotto

Serves: 2     Prep time: 10 mins    Cook time: 50 mins

Ingredients

  • 300g Arborio rice (or Carnaroli rice)
  • 450g fresh woodland mushrooms, cleaned and sliced
  • 1 litre vegetable or chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 120ml dry white wine
  • 60g grated Parmesan cheese
  • 45g unsalted butter
  • 30ml olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Directions

  1. Sauté the mushrooms: In a large, deep skillet or a wide saucepan, heat 15ml of olive oil and sauté the mushrooms until golden brown. Season with salt and pepper. Set aside half of the mushrooms for later.
  2. Sauté the onions and garlic: In the same skillet, add the remaining 15ml of olive oil and sauté the finely chopped onion and minced garlic until softened.
  3. Toast the rice: Add the Arborio rice to the skillet and stir to coat with the oil and butter. Toast for about 2 minutes until slightly translucent at the edges.
  4. Deglaze with wine: Pour the white wine into the skillet and stir until mostly absorbed by the rice.
  5. Cook the risotto: Add warm broth, about 125ml at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is cooked al dente and creamy (about 18-20 minutes).
  6. Finish the risotto: Stir in the grated Parmesan cheese and 30g of butter. Season with salt and pepper to taste.
  7. Add sautéed mushrooms: Stir in the reserved sautéed mushrooms to add texture and flavor.
  8. Serve: Spoon the mushroom risotto into individual serving plates or bowls.
  9. Garnish: Sprinkle chopped fresh parsley on top.
  10. Enjoy: Serve the mushroom risotto while it's hot and creamy. Buon appetito!

 

Mushroom Soup

Serves: 2     Prep time: 10 mins    Cook time: 25 mins

Ingredients

  • 500g woodland mushrooms, cleaned and sliced
  • 3 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups (1 liter) vegetable or chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
  • Salt and pepper, to taste
  • Chopped fresh parsley or chives, for garnish (optional)

Directions

  1. Sauté mushrooms with 2 tbsp butter until golden. Reserve 1/3 for garnish.
  2. Sauté onions and garlic in remaining butter.
  3. Add flour to create a roux.
  4. Gradually add broth and thyme. Simmer for 15-20 minutes.
  5. Blend the soup until smooth and creamy.
  6. Stir in cream and reserved mushrooms. Season with salt and pepper.
  7. Simmer for an additional 5 minutes.
  8. Serve hot, garnished with parsley or chives if desired.

 

Mushroom Tortellini

Serves: 2     Prep time: 10 mins    Cook time: 25 mins

Ingredients

  • 250g mushroom tortellini
  • 250g fresh woodland mushrooms, cleaned and sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Directions

  1. Cook tortellini according to package instructions.
  2. Sauté mushrooms in 1 tbsp butter and olive oil until golden. Reserve half for topping.
  3. Add minced garlic and cook briefly. Pour in heavy cream, simmer for a few minutes.
  4. Combine cooked tortellini with sauce.
  5. Stir in Parmesan cheese and remaining butter. Season with salt and pepper.
  6. Serve, topping with reserved mushrooms and chopped parsley if desired.

 

Mushroom Bolognese

Serves: 2     Prep time: 15 mins    Cook time: 45 mins

Ingredients

  • 400g pasta of your choice (such as fettuccine, tagliatelle, or pappardelle)
  • 500g woodland mushrooms, cleaned and roughly chopped
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes (canned or fresh)
  • 1 cup vegetable or mushroom broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Directions

  1. Sauté mushrooms in olive oil until golden. Reserve 1/3 for garnish.
  2. Sauté onions, garlic, carrot, and celery until softened.
  3. Stir in tomato paste and cook briefly. Add crushed tomatoes, broth, red wine, thyme, bay leaf, and red pepper flakes.
  4. Simmer the sauce for 20-25 minutes until thickened.
  5. Blend the sauce (optional) for a smoother texture.
  6. Stir in heavy cream and reserved mushrooms. Season with salt and pepper.
  7. Simmer for an additional 5 minutes.
  8. Serve over cooked pasta, garnished with grated Parmesan cheese and chopped parsley.
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