SLOW COOKER MUSHROOM RISOTTO
No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
- Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
- Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.
Nutrition Facts : Calories 346 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.53 milligram of sodium
CROCK-POT® MUSHROOMS
Excellent mushrooms to serve with steak or just as a side.
Provided by Love2Cook
Categories Side Dish
Time 3h5m
Yield 4
Number Of Ingredients 3
Steps:
- Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
- Cook on Low for 3-4 hours.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 7.2 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 659.1 mg, Sugar 1.9 g
SLOW COOKER MUSHROOM FARROTTO W/ GREMOLATA
Categories Mushroom
Number Of Ingredients 15
Steps:
- Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms.
- Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom.
- Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary.
- At some point before serving, combine the gremolata ingredients and set aside.
- When ready to serve, discard the Parmesan rind and bay leaf. Add the butter and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top.
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
SLOW-COOKER MARINATED MUSHROOMS
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California
Provided by Taste of Home
Categories Appetizers
Time 6h15m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
SLOW COOKER MUSHROOM FARROTTO WITH GREMOLATA
Number Of Ingredients 15
Steps:
- Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms. Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom. Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary. At some point before serving, combine the gremolata ingredients and set aside. When ready to serve, discard the Parmesan rind and bay leaf. Add the butter and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top. http://www.culinarycolleen.com/slow-cooker-mushroom-farrotto/
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