Mushroom Risotto’s first taste is like a spoonful of sunshine- it’s a tasty and super simple recipe.

The other day, I woke up and had this mad craving for Mushroom risotto. Oh, how much I cherish this dish. I vividly remember when my aunt, who lived in Italy for many years, came to live with us.
She made is this fantastic risotto that I just loved so much.

She was so proud of herself and wanted to share this recipe with me as well.
I must be frank with you, I have always loved the risotto. It is such a versatile dish that I have no idea why people are so intimidated by it.

I enjoy making chicken risotto and plain parmesan risotto, although there is nothing bland or plain about it.

It is probably my favorite of all, but this risotto with mushroom holds a special place in my heart.

You can use one kind of mushroom, or perhaps two or more. Furthermore, you may serve it with some protein like fish, chicken or a steak, or just like this.
There is nothing like a hot risotto settling in your stomach on a cold winter day. It’s like sunshine on a cloudy day.

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STEP BY STEP INSTRUCTION:

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn’t stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it’s almost see-through, it is ready for stock. Do not burn it, so keep stirring.

4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice, parmesan, heavy cream, lemon zest, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

I do hope you guys make it because I tried to simplify it as much as I could.

If you try my Mushroom Risotto, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Mushroom Risotto

Yield: 2-3 SERVINGS

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mushroom Risotto's first taste is like a spoonful of sunshine- it's a tasty and super simple recipe.

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Ingredients

• 5 cups chicken stock, vegetable, or chicken
• 2 tablespoons olive oil
• 1/2 red onion, finely chopped (about 1/4 cup)
• 1 celery rib
• 1 1/2-2 cups sliced mushrooms
• Kosher salt to taste
• 1/2 tsp ground black pepper
• 5 tablespoons unsalted butter
• 1 1/2 cups risotto rice, such as Arborio
• 1/2 lemon, zested and juiced
• 1/2 tsp herb the providence
• 1 egg yolk
• 5 tablespoons heavy whipping cream
• 3 tablespoons Parmesan, plus for garnish

Instructions

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn't stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it's almost see-through, it is ready for stock. Do not burn it, so keep stirring.
4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice and zest, parmesan, heavy cream, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

Notes

You can use other herbs such as rosemary, lemon thyme, etc.

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This post is sponsored by Mission Foods. The opinions and text are all mine.

An air fryer is one of my favorite kitchen appliances, so I thought to use Mission^® Tortillas and create these simple vegetarian air fryer mushroom and cheese taquitos.

Don’t you just love the way these taquitos look?

Not only are you going to love the taste and texture, but they are super easy to prep, plus you will not miss the meat factor at all.

Obviously, these are cooked in an air fryer, however, you can easily use your skillet or bake them in the oven.

I partnered with Mission Foods for this post, so I used Mission Foods tortillas to create this delightful vegetarian recipe, which can be turned into a vegan dish if you use plant-based cheese.

Ever since I started my low-carb journey, I began experimenting with different recipes, and I enjoyed making my meals using Mission Foods Carb Balance tortillas. I love that they are keto-friendly, soft, and taste so good! It’s the perfect solution for any picky eaters out there.

If you did not know already, you can find Mission tortillas in the bread or Mexican/multicultural foods aisle at Publix.

I like that they have so many options for anyone’s taste and dietary needs; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas, low-calorie tortillas, and smaller street taco-sized tortillas.

Anyway, I thought it would be an excellent substitution for shredded taco chicken if I used King oyster mushrooms. I love mushrooms, so this was very flavorful.

Just in case you are unable to find King oyster mushrooms, I would suggest shiitakes, which are easier to find and less expensive, and just as delicious.

I will love it if you try this recipe. During the Be the Best You promotion going on now through 2/20/21 at Publix, you can get a few packs of Mission Tortillas, whichever you prefer, and create a delicious meal with 55¢ off any one (1) Mission Carb Balance, Protein, Gluten Free or Organic Tortillas 8–20 oz.

Pick up the 1/23 Extra Savings flyer in-store to find out more or access it online here!

If you make Air Fryer Mushroom and Cheese Taquitos or any other recipe, please tag me on instagram @sandraseasycooking. Thank you!

For more meatless recipes please tap here

Air Fryer Mushroom and Cheese Taquitos

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An air fryer is one of my favorite kitchen appliances, so I thought to use Mission Tortillas and create these simple vegetarian air fryer mushrooms and cheese taquitos. They are super simple and tasty,

Print

Ingredients

• 1 Mission Fajita - Whole Wheat - Carb Balance - 8ct - 8.0oz
• 2-3 King Oyster mushrooms, depending on the size
• 1/8 cup olive oil + for brushing
• 1 tbsp lime juice
• 1 cup shredded Mexican cheese blend, or any other in hand

Homemade Taco Seasoning

• 1/4-1/2 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. Slightly wet a cotton kitchen towel and clean oyster mushrooms.
2. Separate or cut off the mushroom top from the stem. We will use only stems for this recipe.
3. Using a fork, apply pressure up and down lengthwise, all around.
4. Then with fingers, pull apart oyster mushroom stems.
5. Combine all the spice mix ingredients in a mixing bowl, mix well, add oil and like juice, and olive oil. 
6. Add shredded mushrooms into a bowl with spices and coat well.
7. Place on the baking sheet and bake or air fry at 350F for 7-10 minutes.
8. After mushrooms are cooked (sometimes I like to cut them in hlaf becase they could be too long), add about 2-3 tablespoons of shredded cheese, a shredded Mexican blend of cheeses work best.
9. Add seasoned mushrooms and roll tortilla into a thin roll; place in the baking sheet and continue.
10. This makes 6 to 8 Mission Fajita size tortillas.
11. Brush each rolled tortilla with olive oil and air fry at 375F for 10 minutes.
12. Serve with pico de gallo and guacamole.
    
    

Notes

• You may add 1 tablespoon of corn starch to taco seasoning if you wish.
• You could use other Mission Tortillas; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas,
  low-calorie tortillas, or smaller street taco-sized tortillas.
• Plan the amount of filling if your tortillas are larger.

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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own

Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls?

Mmhm! My family was, undoubtedly fortunate during the process of testing the recipe for these rolls.

I have been making them nearly for two weeks. Ever since I partnered with PB2 Foods this past summer, I have been using their products to test all kinds of sweet and savory recipes.

I have loved their products even before this collaboration, so I feel great when working with a brand that I absolutely enjoy using.

Anyhow, you all know how much I love Peanut Butter, so this way, I can use it in a powder form in my smoothies, baked and none-baked goods, as well as savory dishes with it being literally mess-free.

Speaking of baked goods, these rolls started as PB2 Powder, quickly made into a PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

However, when I made these with chocolate spread, all my team of qualified taste-testers agreed that they were so much better than one with jam. The sad part was I decided with them.

I mean, they were delicious, but the Peanut Butter and chocolate spread rolls tasted significantly better. You see, I am trying to create recipes that you would enjoy too. That is why I taste test recipes with my team so all of you can enjoy them as well.

Now that the Holiday season is upon us, a cozy aroma will wrap around your whole kitchen like a warm blanket and make your home that much more pleasant and warm.

Don’t you just love this time of the year?

This time around, I used PB2 Pure Peanut Powder which is great for baking. PB2 Pure is the original PB2 formula reimagined down to its essence. This is literally a single-ingredient product – just 100% all-natural roasted peanuts, and that is it. No added sugar, no added salt, no added preservatives.

It is kosher, vegan, and gluten-free: Not only are PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences.

You guys must try these tasty Peanut Butter and Chocolate Spread Rolls. Please remove your ads to watch a video on how to make these rolls. Thank you!

Other Recipes you might like:

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

NO BAKE SWEET FRUIT PIZZA

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

Peanut Butter and Chocolate Spread Rolls

Yield: Makes 20-22 Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

Easy, warm, and tasty peanut butter and chocolate rolls.

Print

Ingredients

STARTER

• 1 envelope dried yeast
• 1 teaspoon sugar
• 1/4 cup milk, warm to the touch

DOUGH

• 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 tbsp PB2 Pure Peanut Powder
• 2 large eggs, well beaten
• 3/4-1 cup warm milk (or water)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 8 tbsp PB2 Pure Peanut Powder + Water
• 1/4-1/2 cup Chocolate Spread

PB-CREAM CHEESE ICING OPTION

• 1 block cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp PB2 Pure Peanut Powder

CLASSIC ICING

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 tsp vanilla extract

Instructions

ACTIVATE YEAST

1. It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, sugar, PB2 Pure Peanut
   Powder, etc. Mix it together.
2. Add activated yeast.
3. Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
4. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
   becoming a ball and pulling away from the sides of the mixer bowl.
5. Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
6. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.

NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!

FILLING

1. Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
2. Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
3. It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
   two dough parts make 20-22 smaller rolls.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.

BAKING

Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.

NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.

ICING

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
   cream, sugar, and vanilla in a small bowl until smooth.
2. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
3. Keep in the fridge after they
   cool down for 3 days. Reheat before eating for the best taste.

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