Made this tonight to accompany a roasted garlic stuffed colossal shrimp wrapped in pancetta... I used the revised/recommended amount of making the mushrooms only 1 pound instead of 2 and was just right. I did 1/2 lb crimini sliced, 1/4 lb oyster split but caps intact, and 1/4 lb shiitake sliced.
I made changes like adding in fresh thyme and chives, about a tablespoon or so each, when I sauteed the mushrooms. I used stock instead of broth. I also salt and peppered the mushrooms when I sauteed them to have the water drawn from the mushrooms when I sauteed. I added the rest of the thyme and chives (again, about a tablespoon each) right after I added the mushrooms and cheese. I had some Grana Padano cheese and low on my block of Parmesan, that I did a half and half mix, freshly and finely grated. Do not use "green tube" fauxnparmesan for this recipe.
My SO (boyfriend) and I did not find this bland by any means. If anything we were quite pleased with the fact that there was so much mushroom punch in flavor but not overpowering and the texture so creamy.
I read the recipe and not the comments before I went shopping that I do have another LB of mushrooms to use, and when shopping seemed excessive. I'm actually fighting making another batch of risotto where I originally was thinking stroganoff!
For those that found bland, split herbs in half and use when sauteeting the shrooms w/ s&p. Only used 36 oz of stock to reach al dente which is subjective to rice and taste.
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Made this tonight to accompany a roasted garlic stuffed colossal shrimp wrapped in pancetta......