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…

Mexican Barley and Black Beans

Every so often Aldi sells mushrooms for really cheap. 8 ounces of baby bellas were 89 cents. A one pound bag of sweet mini peppers were $1.69. Cilantro bunch for 79 cents. The ingredients spoke to me and the word they said was Mexican. Also this dish was meant to pair nicely with my sweet pepper puree I'd made in the previous post, which it did.

1 cup cremini mushrooms diced
1 cup celery diced
1/2 cup sweet peppers diced
7 cloves minced garlic
3 ounces ice beer
2 ribs/seeds from a jalapeno and 1 from a habernero
1 tbl olive oil
salt and pepper
1/2 cup fresh cilantro leaves
dried paprika, red pepper flakes, basil, sage

1/2 cup dry pearl barley
1 can rinsed and drained black beans

To make the broth add the mushrooms, celery, peppers, garlic, beer, ribs/seeds, oil and salt and pepper to a large pot. Add enough water to cover by at least an inch.

Bring to a boil and then simmer at least 10 minutes. Taste broth.

Adjust salt and pepper if needed. Add 1 tsp each of paprika, pepper flakes, basil and sage. Add barely.

Cover and simmer. Allowing the barley to absorb the liquid. Add 1.5 cups more water after most has been absorbed.

Add beans.

Simmer again until barley is tender and liquid has thickened. Add cilantro leaves. Stir. Taste. Adjust seasoning if needed.

Let sit covered for 5 minutes before serving.