Porcini mushroom risotto with Parmesan & thyme #181

Porcini or cepe mushrooms are one of my absolute favorites and when the season is right you can find loads of them here in Sweden. Whenever I get my hands on fresh forest mushrooms I go with a classic recipe like pasta, risotto, a mushroom toast or serve them as a side for meat dishes but I almost always keep the additional flavors classic. This time that meant Parmesan cheese and thyme with mushrooms in a creamy risotto. 

Porcini mushroom risotto with Parmesan & thyme

arborio rice

fresh porcini mushrooms (the recipe of course works fine with other mushrooms as well)

garlic

shallot onion

dry white wine

olive oil

Parmesan cheese

fresh thyme

butter

chicken or vegetable stock

salt, pepper

Select the best looking mushrooms and set aside, these will be used for decoration later. Chop remaining mushrooms into cubes. Finely dice the garlic and shallot onion. Add onion, mushrooms and garlic to a pot or sautese with some olive oil. Cook the mix in the oil until it is soft on low heat, season with salt and pepper. Add the rice and let it cook for a few minutes then add a bit of white wine and let it reduce until almost dry.

Add the stock a little bit at the time and keep stirring while the rice cooks, when the rice is almost cooked through add grated Parmesan cheese, a few leafs of thyme and a bit of butter and set aside. Roast the sliced mushrooms in a pan and season with salt and pepper. Stir the risotto and season if necessary, if it get´s to dry add a bit of water. Add the risotto to a plate and the add the sliced fried mushrooms, shave some Parmesan on top and a more leafs of thyme. Serve!

Portobello mushroom toast with gruyere cheese #153

This is a very simple toast with only one Portobello mushroom and some Gruyere cheese on top that has been gratinated and served on a toast. Portobello mushrooms are a good choice since they are bigger than most other kinds of mushroom so you can serve mushroom for each toast.

The Gruyere cheese is simply amazing and one of my favorite cheeses, however if you can´t find it you can replace with some other mature hard cheese like Parmesan, Comté or English Cheddar.

Portobello mushroom toast with Gruyere cheese

white bread for toast
Gruyere cheese
butter
portobello mushroom
salt, pepper

Remove the stem from the mushroom and fry it in a pan on both sides in butter, season with salt and pepper. Slice the toast and fry it in a pan with a little bit of butter and place the portobello mushroom on top. Grate a generous amount of Gruyere on top of the toast and then gratinate it in the oven. Once the cheese starts to get brown, remove from the oven and serve.

Chantarelles with bleak roe and Jerusalem artichoke cream #119

When I was making the two previous posts I ended up with some leftovers and decided to try to combine them and it worked way better than expected. Fresh fried chantarells with a creamy puré of Jerusalem artichokes and some bleak roe turned out to be a great combination.

Chantarelles with bleak roe and Jerusalem artichoke cream

chanterelles

Jerusalem artichokes

cream

chives

butter

salt, pepper

white wine

shallots

Peel the artichokes and the shallots and fry them on medium heat in a pan for a few minutes, add salt, pepper and white wine and bring to a boil. Add water and some cream and let the artichokes simmer until cooked through. Once done remove the liquid and set aside and the blend the artichokes to a smooth puree. If it get´s to thick then thin it with the liquid.

Fry the chanterelles in butter and season with salt and pepper. Serve the artichoke cream with the bleak roe and the chanterelles, when serving add some sliced chives.

Chanterelles on toast with Parmesan cheese #104

Chanterelles on toast with Parmesan cheese

fresh chanterelles

white bread

parsley

garlic

thyme

butter

olive oil

shallot onion

salt, pepper

Fry the bread in butter until golden. Dice the garlic and slice the onion, chop the parsley rough. Fry the chanterelles in butter and olive oil with the garlic, onion and a little bit of thyme. Season with salt and pepper. When the chanterelles are done add the parsley. Put the chanterelles on top of the toast and grate some Parmesan cheese on top. Serve immediately.

Mushrooms with herb & garlic cream cheese # 30

Mushrooms with herb & garlic cream cheese

Mushrooms
Butter
Thyme
Cream cheese
Parsley
Chives
Garlic
Salt, pepper
Oil

Slice the mushrooms and fry with butter, oil, garlic, thyme, salt and pepper until golden. Chop the herbs and mix with the cream cheese, add salt and pepper if necessary.

Arrange the mushrooms with the herb cream cheese.