Mushroom “Risotto”
Source of Recipe
MsTified-Chef2Chef.com, author: Dana Carpender
List of Ingredients
1/2 head cauliflower
3 tablespoons butter (50 ml)
1 cup sliced mushrooms (250 ml)
1/2 medium onion, diced
1 teaspoon minced garlic
2 tablespoons dry vermouth (30 ml)
1 tablespoon chicken bouillon granules (15 ml)
3/4 cup grated Parmesan cheese (175 ml)
1/4 cup chopped fresh parsley (60 ml)
Recipe
1. First, run your cauliflower through the shredding blade on your food processor. Put the cauliflower in a micro-waveable casserole add a couple of tablespoons of water.
2. Cover and microwave on “high” for 7 minutes.
3. While the cauliflower is nuking, melt the butter over medium-high heat and add the mushrooms, onions and garlic, and sauté them all together.
4. When the cauliflower is done, pull it out of the microwave and drain it. When the mushrooms have changed color and are looking done, add the cauliflower and stir everything together.
5. Stir in everything else but the parsley and let the whole thing cook for another 2-3 minutes.
6. Stir in the parsley, and serve
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