From My Kitchen

Slow Cooker Mushroom Barley Risotto

3/29/2020

2 cups pot barley rinsed and drained
2 pkg dried porcini mushrooms cut or broken in 3/4-inch (2 cm) pieces
4 shallots halved lengthwise and thinly sliced crosswise
4 cloves garlic minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated parmesan cheese
3 tablespoons butter cubed
4 teaspoons lemon juice
2 tablespoons chopped fresh parsley

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.

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Easy Mushroom Gravy

3/29/2020

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from the Veg Kitchen

1 cup vegetable broth
2 tablespoons reduced-sodium soy sauce
8 ounces mushrooms, any small variety, or a mixture (try combining shiitakes with baby bella, aka cremini), cleaned, stemmed, and sliced
2 tablespoons arrowroot or cornstarch
½ teaspoon dried basil
2 tablespoons nutritional yeast, optional but highly recommended

Instructions

Combine the broth and soy sauce in a small saucepan and bring to a simmer. Add the mushrooms and simmer gently for 10 minutes, or until done to your liking.
Combine the arrowroot cornstarch with just enough water to dissolve in a cup or small container.
When the broth reaches a steady simmer, slowly whisk in the arrowroot or cornstarch, stirring constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and optional nutritional yeast. Use at once.

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Slow Cooker Mushroom Barley Risotto

Easy Mushroom Gravy

from my kitchen

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