As per usual I got a little over zealous at Sam’s Club the other weekend and bought 4 HUGE portobello mushroom caps.
What seemed like a good idea at the time, now presents the challenge of discovering delicious unique mushroom recipes so that I don’t have a problem eating a meal of mushrooms 4 nights in a row. 🙂
Last night I got a little creative on my own with my Mushroom Cap Pizza, but today I decided to do a little digging. I scanned The Mushroom Channel for anything interesting and stumbled upon Kath’s Butternut Squash and Mushroom Risotto. I already had almost everything needed in my fridge/pantry and the photos looked delicious. Perfect!
I did make a few slight alterations to Kath’s original recipe with what I had in hand:
- Addition of Roasted Brussel Sprouts
- 1/3 cup of beer in place of the wine
- Goat Cheese in place of Parmesan
- Portobello Mushrooms in place of Cremini
- Acorn Squash in place of Butternut
- Fresh Basil in place of Sage
A 1/3 cup of my first Harvest Blue Moon Beer of the season went in the risotto and the rest found its way to my belly. 🙂
I really loved Kath’s substitution of steel cut oats in place of the traditional arborio rice. I happened to have a big container of steel cut oats in my pantry and am looking forward to using them as a rice substitution in the future.
Overall this recipe rocked. It was easy to follow, tasty to eat and very adaptable to what I had on hand in my pantry. If you are on a mushroom overload like myself, then I highly suggest you give this recipe a try.
Tomorrow I have another Mushroom Channel recipe that I can’t wait to try. 🙂
Somehow, I was able to resist the tempting Pumpkin Ice Cream in my freezer and instead nibbled on a piece of chocolate and Sour Patch Watermelons to tame my sweet tooth.
In case you were wondering the Hazelnut & Almond is officially my favorite Merci Chocolate.
This afternoon I finally worked up the nerve to try the Blueberry Fruition Bar I obtained at the Healthy Living Summit back in August.
Usually I am not a fan of fruit based bars, but after sampling the Peach Fruition bar a month ago I had high hopes for this one.
Conclusion? Loved it! The taste and texture was very similar to blueberry muffin batter straight from the mixing bowl. Can’t believe I waited so long to try it.
I have a good book and a comfy bed waiting for me in the other room and a puppy snoring at my feet. Time to call it a night. 🙂
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