I had never made risotto before but always wanted to give it a try and it was fabulous. This is a combo of a couple of recipes that I found. I had some chestnut mushrooms and some blue oyster and it turned out great. There is nothing better then mushrooms, garlic and creamy rice for dinner. It makes for great leftovers too.
I learned a lesson this week...John brought home a ton of blue oyster mushrooms so i thought I would throw them into a few things that I had planned on making and it did not work. I put some in chili and in spaghetti sauce. It did not work. My best guess is because the mushrooms had too much of an earthy flavour to be paired with something hot & spicy. I almost decided that I do not like blue oyster mushrooms and then I tried this recipe and I loved them. The creamy sauce was perfect with the mushrooms. ...
I have heard about these Lion's Mane 'Crab' Cakes when John first started growing mushrooms. To be honest, i didn't believe anything that i heard...I was wrong on all counts!! These were great - they did taste like crab and if I didn't know they didn't have meat, I wouldn't have missed it.
I also thought they would be difficult and would take a long time to prepare. They were so simple and enjoyable.
Give them a try - you won't be dissappointed.
John came home with a selection of mushrooms the other day - chestnut, blue oyster, and lion's mane. I had to find something to make with them. I found this recipe and it worked great. i would definitely do it again
This is adapted from https://www.thevegspace.co.uk/recipe-chestnut-mushroom-bourguignon/