Mushroom Risotto

We were recently invited to a cook-out by some good friends. A cook-out is exactly what it sounds like - gas stoves and pans set up outside in the garden. The kids played frisbee while the men cooked. It was a perfect summer evening.

One of my friends made the most amazing mushroom risotto. Who knew that risotto was so simple to make. I came back feeling completely inspired to make it at home the next evening. Thanks, Vedant, for showing me its easy to make risotto!

Vedant's Mushroom Risotto

For the Broth:

3 cups Mushrooms, try to use different types of mushrooms to get that depth of flavor

3-4 liters of water

To make the broth, cook the mushrooms in the water on low heat for about 20-30 minutes. Do not strain. Take off the heat. If using the next day, let the broth cool completely and store closed in the refrigerator.

For the Risotto:

1 cup Onions, chopped

3 cups Mushrooms, again, a variety of mushrooms would be a good idea. I had only button, so I went with that.

2 Green Chillies, chopped fine

Salt, to taste

1 1/2 cups Arborio Rice

Heat a pan with a tablespoon of oil. Add the mushrooms, and let cook until tender.

Add the onions and chillies. Keep stirring until onions are soft and well cooked. Now add the rice and let cook until slightly toasted and the water has been absorbed.

Now begin adding ladlefuls of the broth, one at a time, each time making sure the broth has been fully absorbed before adding the next. Keep adding until the rice is cooked but still has some bite, and is al dente.

Vedant pooh pooh-ed recipes. He cooks by instinct, so I have given approximate quantities here too.

Enjoy the risotto!

Soup and Toast

If you haven't heard of the Taste and Create event, I can only introduce it as one of the most fun events in the blogosphere. Started by Nicole of For the Love of Food, it pairs random bloggers together and you get to make something from the other person's blog. It opens up your horizons, introducing you to some special blogs and amazing recipes.

This month I was paired with Mable Tan of Happee Monkee. She does some fantastic baking and lovely photographs. Her writing is light and interesting, and one can lose track of time reading up on her varied posts.

Lately, I've been trying to discover different kinds of soup, and so I had to try her Mushroom Soup with Pesto Toast. And I'm glad I did, because it was fabulous. I'm eating it right now and couldn't wait to write about it! Slurp!


Mushroom Soup
(check here for the recipe - I made a couple of small changes)

1 cup Mushrooms, sliced (I used button)
2 cups Water
2-3 cloves Garlic, chopped
1 Onion, sliced
1-2 tbsp Butter

Saute the garlic and onions in the butter until soft. Add the mushrooms and allow to soften. Add the water and let it simmer for about 10 minutes. Remove from heat and let cool.

Process in batches in a blender until combined. Return to heat. Season with salt and pepper.

Pesto Toast

She makes a lovely spinach and basil pesto. I used spinach, pine nuts and parmesan. Spread the pesto on toast and sprinkle with parmesan. I let it melt in a toaster oven for about 5 minutes.


The soup was so great. I know I'm going to make it very often - my daughter loved it too. And the toast was a perfect accompaniment. We are enjoying our lovely lunch. Thanks!

Mushroom Rolls

I've made these rolls lots of times when entertaining and never got a chance to post the recipe because, as Sig says, its very difficult to take photos while everyone is waiting to eat. Unless you keep some aside to take photos the next day - but with this recipe there is never anything left over! It's not the best looking appetizer, but oh-so-delicious!

Mushroom Rolls

1 loaf bread (you could use any type of bread you like - but it must be thinly sliced)
1/2 lb mushrooms, finely chopped
1/4 cup butter
3 tbsp all-purpose flour
3/4 tsp salt
1 cup light cream
1 tsp lemon juice
3 tsp chilli powder (or crushed red pepper)
2 tsp garlic powder (or minced garlic)
1/2 cup cilantro, finely chopped


Saute mushrooms for 5 minutes in butter on medium flame. Blend in flour and salt. Stir in cream. Cook until thick. Add spices, lemon juice and coriander.


Remove crust from bread. (Don't throw away those beautiful crusts, though. You can toast it in a 350 deg F oven for 5-7 minutes and grind them fine to make breadcrumbs. Breadcrumbs can be stored in an airtight container in a freezer for up to 3 months).


Flatten each slice with a rolling pin. Add a little mushroom mixture on each slice and roll up.


Rolls can be put in Ziploc bags and frozen until ready to serve, or put in fridge until ready to serve if the same day.


When ready to serve, preheat oven to 400 deg F and toast roll for 10 minutes on each side approximately.


When toasted, remove rolls from oven, cut each roll into half and serve hot with a spicy sauce.


Alternatively you can just scoop the mushroom mixture directly onto little bits of toast and serve the traditional mushrooms on toast.


This is off to Mansi, who is hosting this month's Monthly Mingle: Appetizers and Hors d'oeuvres. Monthly Mingle was originally started by Meeta of What's for Lunch, Honey? I can't wait for the round-up and lots more appetizer ideas! :)

On Day 14 of the Recipe Marathon, this is what everyone's up to:
Bhags has a lovely risotto. Ranji has a traditional spice mix. Swati makes chickens smile. DK has some fantastic melt-in-the-mouth bites. Siri did a lovely okra dish and dishes out about the status of the Open Sesame fun fun fun contest! Who could ever refuse Lakshmi's Hot Chocolate? Valli adds to her valuable LBS. And Raaga rounded it off with a great raspberry dessert.