I just realized that I forgot to do one of the steps in the recipe. Chopping the dried shiitake mushrooms after they cooked in the vegetable broth. No wonder they were a little chewy in regular size form. Hey, I didn’t mind it but my other omni friend didn’t like the fact that they were a little chewy and were very woodsy tasting. Funny thing is that is what I liked about them. When he said that all I could think was, “Well mushrooms are suppose to be woodsy.”
I thought that this recipe was also great. What initially drove me to want to make this recipe was the picture. I love it when cookbooks have pictures because it gives me an idea of what the finally product looks like. If it looks tasty, I am definitely going to make it. It was nice and creamy with a woodsy taste. I thought it was prefect. This would be a great meal in the fall time when it is just starting to get cold. Yummy!!! Okay, I thought one thing while I was eating it and was a little ashamed. I am not vegan by any stretch, but this recipe would be great with sliced chicken on top. Sorry all you vegans out there. It is hard to stop your omni side from coming out even when the food is so delicious
Source: Vegan With a Vengeance by Isa Chandra Moskowitz
6 cups vegetable broth
1 cup dried shiitake mushrooms
3 tbsp olive oil
1 cup finely chopped shallots
3 cups tinly sliced cremini mushrooms
1/4 cup chopped sun-dried tomoatoes
2 garlic cloves, minches
1 tbsp minced fresh thyme
2 tsp minced fresh rosemary
1/2 tsp ground or freshly grated nutmeg
a few dashed fresh black pepper
1/2 tsp salt
1 1/2 cups arborio rice
1 few drops black truffle oil (optional)
Bring the broth to a simmer in a medium-size saucepan. Add the dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender. Using a slotted spoon, transfer the mushrooms to a place. When cool enough to handle, coarsely chop them. Cover the broth and keep warm over very low heat.
In a medium-size saucepan over moderate heat, sauté the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes. Add the garlic, shiitakes, herbs, spices, and salt; sauté another 3 minutes.
Add the rice and tir with a wooden spoon for 2 minutes. Add 1 cup of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes. Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. This should take about 30 minutes. Spoon onto plates and sprinkle some truffle oil over each serving if you like.