Vegan Recipe: Wild Mushroom and Artichoke Risotto

Fancy dried mushrooms combine with baby bellas and marinated artichokes to produce an earthy and tangy risotto more than capable of standing up to any traditional version. 

1 pint baby bella mushrooms, diced
3 cloves garlic, minced
1 jalapeno, minced
1/3 cup fancy dried mushrooms, diced (such as chanterelles and morels)
1 small jar marinated artichoke hearts
1 cup frozen peas
1/2 cup arborio rice
2 shallots, diced
1/4 cup olive oil
1/4 cup dry white wine
2 1/2 tbls salt
2 tsps black pepper
2 tsps dry thymeI got a large bag of 'chef's blend' fancy dried mushrooms on amazon. It's great for adding umami depth to broths and sauces. 

A mushroom risotto is awesome with just humble mushrooms, but add some more exotic ones as well, and you've really got something. 

Normally I'll use tomato for acid in a risotto, but this time I went with artichokes. I love artichokes. They offer a unique flavor and texture that creates an entirely different risotto experience. I know there is a certa…

Buffalo Bean and Potato MIx

Buffalo chicken wings are such a wonderful flavor of savory heat and spice. I wanted to replicate that with beans. It's pretty easy to do. Everything is the same, except there are beans where chicken would normally reside. Red beans suit buffalo as perfectly as they do chili.

Begin with a mixing bowl/storage container. We will make the sauce. Then toss the beans in it and store/server from the same receptacle. So be sure to use a bowl that has a lid and enough room for whisking and for combing.

buffalo beans

1 tbl ketchup
1 tbl dijon mustard
1 tsp garlic powder
3 cloves fresh garlic coarsely chopped
1 tsp paprika
1 tsp onion powder
1 tsp olive oil
1/4 cup hot sauce
salt and pepper to taste
1 can red beans rinsed or 1 cup re-hydrated dry red beans

whisk together all ingredients except beans. Taste often and adjust seasoning to suit your preference. When satisfied with the flavor add beans and toss to coat with sauce. refrigerate for at least 4 hours.

Potato Mix

1 can diced potatoes
1/3 cup mustard greens (frozen chopped or fresh chopped)
1/3 cup red/green/yellow peppers (frozen is good)
3 cloves garlic chopped
1/4 medium white onion roughly chopped
2 tsp olive oil
salt and pepper to taste
rosemary

Heat oil in frying pan and add potatoes once oil starts to shimmer. Sprinkle potatoes with pepper and salt. Cover and saute potatoes for 10 minutes, stirring occasionally.

Add greens, onions and peppers and saute covered 3 minutes more.

Add garlic and cook two minutes longer.

Taste. Add salt and pepper to taste. Finish with a sprinkle of rosemary.

Serve buffalo red beans over a heaping plate of the potato mix.