I gave Paul some more oyster mushrooms the other day and this is what he did with them.
- 2 cups Arborio rice
- 6 to 8 Cups chicken stock
- 1 brown onion, finely diced
- 2 celery sticks, finely diced
- 1 carrot, finely diced
- 2 handfuls of Oyster mushrooms, torn
- 1 Cup Parmigiano-Reggiano, grated
- 1 Tbsp sour cream
- 2 Tbsp butter
- Salt and pepper to taste
Heat the butter in a deep pan and saute the diced celery, carrot and onion. Add the rice and mix everything gently until the rice starts to become semi-opaque.
Add the stock and simmer until the rice is al dente.
Just before serving stir in the mushrooms, cheese, sour cream, pepper and salt. Then watch you guests devour every last bit!
Hope you like it,
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USING OYSTER MUSHROOMS
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