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Celiac.com 12/22/2023 - This Crimini mushroom lasagna is a culinary symphony whole-milk fresh ricotta, Dijon mustard, and the subtle brightness of lemon zest. A fusion of Parmesan and mozzarella crowns this creation, completing a palette of flavors that transcends the ordinary. It's great for a small gathering. Crimini mushroom lasagna is a flavorful and hearty variation of traditional lasagna that incorporates crimini mushrooms for added depth of flavor. Crimini mushrooms, also known as baby bella or brown mushrooms, have a meaty texture and a rich, earthy taste that complements the other ingredients in the dish. Here's how to make it. Ingredients: 6–8 servings 1 lb. dried gluten-free lasagna 3½ teaspoons Diamond Crystal or 2 teaspoons Morton kosher salt, divided, plus more 16 tablespoons (2 sticks) unsalted butter, divided 2 lb. Crimini mushrooms, trimmed, thinly sliced 1½ teaspoons freshly ground pepper, divided, plus more 3 shallots, finely chopped 8 garlic cloves, finely chopped 2 tablespoons finely chopped thyme ½ cup potato starch 5 cups whole milk 2 tablespoons gluten-free Dijon mustard 2 teaspoons finely grated lemon zest 1 large egg 6 oz. Parmesan, finely grated (about 3 cups) 2 cups whole-milk fresh ricotta 8 oz. low-moisture mozzarella, coarsely grated (1⅓ cups) Directions: Step 1 Place a rack in middle of oven; preheat to 375°. Cook 1 lb. dried lasagna in a large pot of generously salted water, stirring occasionally, until about 3 minutes shy of al dente (it should be about two thirds of the way cooked and still slightly too hard to eat), about 5 minutes. Drain pasta, rinse under cold running water until cool to the touch, and set aside. Step 2 Meanwhile, melt 6 potato starch unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Add 2 lb. Crimini mushrooms, trimmed, thinly sliced, 1 teaspoons Diamond Crystal or ½ teaspoons Morton kosher salt, and ½ teaspoons freshly ground pepper. Cook, stirring often, until mushrooms release their moisture, shrink, and brown, 15–20 minutes. Transfer to a large bowl; reserve pot. Step 3 Melt remaining 10 tablespoons unsalted butter in reserved pot over medium heat. Cook 3 shallots, finely chopped, 8 garlic cloves, finely chopped, and 2 tablespoons finely chopped thyme and cook, stirring often, until shallots are softened to an almost paste-like texture and mixture is fragrant, 7–10 minutes. Add ½ cup potato starch, 2½ teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, and 1 teaspoons freshly ground pepper and cook, stirring constantly, until onions are evenly coated in potato starch and no dry pockets remain, 1–2 minutes. Gradually pour in 5 cups whole milk, whisking constantly, and bring to a simmer. Cook, whisking constantly, just until thick enough to coat a spoon, 1–2 minutes. Stir in 2 tablespoons Dijon mustard and 2 teaspoons finely grated lemon zest. Taste sauce and season with more salt and pepper if needed. Step 4 Combine 1 large egg, 6 oz. Parmesan, finely grated (about 3 cups), and 2 cups whole-milk fresh ricotta in a medium bowl; season cheese mixture with salt and pepper. Spread about ¾ cup sauce across the bottom of a 13x9" glass or ceramic baking dish. Top with an even layer of noodles (about 3½). Cut in half lengthwise as needed to puzzle in tightly. (If noodles are sticking together, rinse under cool running water to help unstick.) Spread a heaping ⅓ cup cheese mixture over noodles, scatter a heaping ⅓ cup mushrooms evenly on top, and dollop a heaping ⅓ cup sauce on top. Starting with noodles, repeat layers, using more or less of various components depending on how quickly you deplete them. Spread final sauce layer (about ½ cup) thinly and evenly over mushrooms, then sprinkle 8 oz. low-moisture mozzarella, coarsely grated (1⅓ cups) evenly on top. Step 5 Bake lasagna until edges are golden brown and bubbling, 40–50 minutes. If you’d like additional color on top, heat broiler and broil just until center is browned (keep a close eye on lasagna to prevent burning), 1–3 minutes, depending on your broiler. Let lasagna sit 15 minutes before serving. NOTE: Lasagna can be prepared 1 day before baking. Cover and chill. Baking time will be 5–10 minutes longer.

Celiac.com 01/27/2023 - If you're looking for a culinary way into the heart of your Valentine, this baked mushroom risotto is sure to do the trick. This delicious risotto starts and ends like any other risotto. However, to simplify the process, this recipe skips the middle steps that involve stirring and slowly adding ingredients, and stirring. Instead just going to pop it in the oven. This makes the process much easier, and delivers a risotto that is as flavorful and delicious as the traditional method. Your valentine will never know your secret. And you'll have extra time to celebrate. Fool-Proof Baked Valentine Mushroom Risotto Ingredients: 3 tablespoons butter 3 cups diced mushrooms salt to taste ½ yellow onion, diced ground black pepper to taste 1 pinch cayenne pepper 1 cup Carnaroli rice (or arborio rice) 2 cups chicken broth, divided ½ cup heavy whipping cream ½ cup chicken broth 2 tablespoons heavy whipping cream ½ cup finely grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives Directions: Heat oven to 400 degrees F (200 degrees C). Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer. Bake in heated oven until grains are almost tender, but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary. Combine the remaining ½ cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately. Note: Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best known type of rice used in risotto, especially in the U.S., many cooks prefer carnaroli rice, which, like arborio, has more starch than other types of rice. Carnaroli is prized for its extra creamy finish.

Celiac.com 01/26/2023 - If you're looking for a simple, tasty, down-home recipe for Valentine's Day, try these pork chops with mushroom gravy. They offer all the joy and flavor and pride of a fancy restaurant meal right at home. Serve with rice or mashed potatoes and garnish with fresh parsley or chives. Ingredients: 2 pounds bone-in or boneless pork chops, or pork tenderloin ½ teaspoon paprika kosher salt and ground black pepper to taste ¼ cup butter, divided 1 (8 ounce) package sliced fresh brown or white mushrooms 4 cloves garlic, minced 1 teaspoon Dijon mustard 2 tablespoons corn starch, potato starch or arrowroot powder 2 cups beef broth Directions: Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Put the starch or arrowroot into a jar, add a tiny bit of water, and shake until blended. Add to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Thin or thicken as needed, and check seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot with rice, or mashed potatoes.

Celiac.com 04/27/2021 - If you're looking for a perfect way to harvest the fresh in-season flavors of spring and still enjoy the hearty comfort food demanded by the still chilly nights, then this mushroom and leek risotto is the way to go. Ingredients: 4 cups chicken broth, divided 3 tablespoons olive oil, divided ¾ pound Portobello mushrooms, thinly sliced ¾ pound white mushrooms, thinly sliced 1 leek white and light green parts only (washed well and sliced thinly) 1 cup Arborio rice ⅓ cup dry white wine 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Romano cheese sea salt and freshly ground black pepper to taste Pinch chili flakes Directions: In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms with their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, and stir well to coat with oil, about 2 minutes. When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Add salt and pepper to taste. Serve hot.

Celiac.com 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat. Now, to be fair, there are a number of brands that make a gluten-free cream of mushroom soup. Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup. This recipe equals to one can condensed cream of mushroom soup. Ingredients: 5 tablespoons butter 2 cups diced fresh mushrooms, about ½ pound ½ tsp. dried onion flakes 1 pinch celery seed 1 pinch garlic powder ½ cup evaporated milk ½ cup whole milk, plus ¼ cup for rice flour paste ½ teaspoon salt ¼ teaspoon pepper Directions: In heavy saucepan, add one tablespoon butter and mushrooms, and sauté until lightly browned. Remove from pan and reserve (mushrooms will now measure approx. 1 cup. Heat, in same saucepan, heat 4 tablespoons butter, ½ cup whole milk and ½ cup evaporated milk. Stir in dried onion flakes, celery seed, garlic powder, salt and pepper. In a separate bowl, make a smooth paste of 2½ tablespoons sweet rice flour, and ¼ cup whole milk. Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes, or add 1 cup of whole milk to make soup.

I tried a Q Cups™ Savory Garlic & Mushroom for lunch yesterday and was pleasantly surprised. Many of the meals in a cup that I've tried are overpowering in flavor, but not Q Cups™. The hearty texture and taste came mostly from the quinoa and shiitake mushrooms. There was a mild hint of seasonings that included chives, garlic, celery, thyme, and bay leaves. My overall impression was that in just 5 minutes I could have a healthy, gluten-free meal. Q Cups™ are perfect for a quick lunch at the office, or to take on camping trips or planes. Visit their site for more info.