Tag Archives: mushroom

Mushroom risotto


Zzz seldom makes some kinds of food. Like fried stuff (simply because I will not allow ANY frying in the kitchen) or bread because we can get pretty good quality ones reasonably priced, or risotto, because risotto rice like arborio is hard to get and expensive and of cos making good risotto is a pretty laborious job, having to stir and watch over it.

I must say the replacement to calrose rice was a good option. The risotto came out so nicely I never would have guessed.

Recipe (for 4)

Stock ingredients
1 small carrot
1 postcard size kombu
1/3 leek (greener portion)
6 dried shiitake mushrooms, soaked till soft

Put all ingredients into a medium pot. Add 1.5 L water and bring to boil. Reduce to a simmer and let it brew for 30-45 min.

Sautéed Mushroom
1/3 leek, finely chopped
2 cloves garlic, finely chopped
500 g assorted fresh mushrooms (I used portobello, white and brown buttons, oyster and chanterelle)

While the stock is brewing, slice/tear the mushrooms into larger bite size pieces (account for the fact that the mushrooms will shrink to half upon cooking).
In a hot pan, add olive oil and leeks. After 1 min, add garlic. Add mushrooms in batches. Take care not to let too much water accumulate in the pan. Sautéed the mushrooms till almost dry. Remove into a plate and set aside.
No need to wash the pan:)

2 knobs of butter
1/3 leek, finely diced
1/3 cup wine (I used mirin)
1 and 1/3 cups of rice (I used calrose)
About 1L mushroom stock from above
Sautéed mushrooms from above

When the mushroom and stock are ready, add a knob of butter and olive oil into the pan. Add leeks and sautéed for 2 min. Add rice and mix to have each grain glistening. Add wine and allow to evaporate. Add a ladle of hot stock, stir into the rice. When the rice is almost dry, add another ladle of stock and stir into the rice. Keep doing this for about 20 min, or until the rice is almost al dente. If not enough stock, use hot water.

If diners are not ready to eat, remove risotto onto a tray and set aside. 10 minute before serving, heat the pan. Add rice, mushrooms and half a cup if hot water into the pan. Mix to let the water be absorbed into the rice one last time and for the mushrooms to mingle with the rice. If desired, add truffle oil and/or grated Parmesan. Turn off the heat, add a knob if butter and a final stir to combine.

Serve and eat immediately.

Mushroom soup

mushroom soup

Up till today, I think the Marche restaurant here has one of the best mushroom soup.
It’s rich, creamy and full of mushroomy flavors and we can taste mushroom bits in every spoonful.

It’s not exactly cheap. Probably sold at $6 for a small portion?
Well, considering this dish is quite a handful (anything that is not one pot and requires additional cooking methods is, to me), I think the price is ok.

The great thing about home cooking is that when zzz cooks it, I have a whole steaming hot pot of soup all to myself-just that its really too hot to have something so hot.


Vegetable stock:
1 bi-colour corn
1 carrot
2 stalks of celery
1 yellow onion
1 medium potato
mushroom stalks from below
coriander stalks

Mushroom soup:
1200 ml vegetable stock
600+ g mixed fresh mushrooms (i happen to use a mix of oyster, shitake, portobello and buna-shimeji)
30g mixed dried forest mushrooms
1 red onion
3 cloves garlic
juice of half a lemon
coriander leaves for garnish
truffle oil and lemon zest (optional)


Make the vegetable stock first. Roughly chop the veggies into a medium pot and add about 1500 ml of water. Bring to boil and allow to simmer for at least 45 mins. Meanwhile prepare the ingredients for the soup.

Briefly run the dried mushrooms under tap water and soak them with just enough freshly boiled water to cover. Wipe the fresh mushrooms clean and remove the stalks. Throw the stalks into the simmering stock. Roughly slice/tear the mushrooms (the small ones can be left whole). Finely chop the red onion and garlic.

In a large hot saucepan, add olive oil and half the mushrooms. Sauté at medium high heat for a few minutes, add the garlic and onions and the rest of the mushrooms. Continue to sauté, noting that the water in the mushroom should be cooked away. Add the dried mushrooms and reserve the soaking liquid. Add a dash of salt. Continue to sauté for another 10 minutes or until the mushrooms are cooked perfectly (ermm, taste and trust your senses!). The mushrooms should not be wet nor burning dry.

Strain the vegetable stock. Pick up the potato chunks and add them into the pot of mushrooms. Add the soaking liquid and 800ml of the vegetable stock. Bring to boil and simmer for about 10 minutes. Use an immersion blender to blend the soup until no big chucks of mushrooms remains. Season with salt and pepper. Taste and check consistency. If soup is too thick add more stock gradually. Add lemon juice and bring to simmer for about 5 minutes.

Serve hot with coriander leaves, a dash of lemon zest and a few drops of truffle oil (optional).

Pesto Spaghetti with Grilled Mushrooms


For the pesto:

2 handfuls of basil, roughly torn

1 handful of peanuts

1 handful of grated pecorino cheese

1 clove garlic

2 tbs olive oil

Put all ingredients in a food processor and blend into a paste. Transfer into a bowl and top with olive oil.


For the mushrooms:

Tear 2 large handfuls of mixed mushrooms (used abalone and oyster),  toss in a pan with salt, pepper and olive oil. grill in oven until cooked to the preferred done-ness (i like it dry and almost caramalised!)