Dinner tonight was another scrumptious recipe from Oh She Glows!!
http://ohsheglows.com/2011/02/08/mushro ... ed-onions/
Of course no "Earth Butter" was used in my version but it was still super tasty. I did use the olive oil as directed (to cook onion) at a low heat so that is something that does need correcting to make it OMS friendly.
Mushroom Risotto with Caramelized Onions
Thick, rich, and satisfying with a strong mushroom flavour and pop of sweetness from the caramelized onions. This is pure comfort food.
Adapted from: The Kitchn.
Yield: 2 (as main course), or 4 side servings
3-4 yellow onions, divided
1 tbsp + 3 tbsp extra virgin olive oil, divided
3 cloves garlic, finely minced
1 pound cremini mushrooms (~455 grams), washed and sliced
1 large sprig fresh rosemary
1 cup uncooked pot barley (or grain of choice, like rice)* see note
1 tablespoon balsamic vinegar
3.5 cups vegetable broth (I used full-sodium), *see note
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more to garnish
1 tbsp Earth balance or butter, to stir in (optional)
1. Chop 2 small yellow onions to make 2 cups worth. Heat 1 tablespoon of the olive oil in a large skillet or Dutch oven over medium heat. Cook onion for about 5 minutes, stirring frequently. Add the garlic and cook over medium-low for about 8 minutes. Reduce heat if necessary to avoid burning.
2. Turn the heat up to medium-high. Add all the sliced cremini mushrooms to the skillet and let them cook for 5-10 minutes.
3. Add the rosemary sprig and seasonings to the skillet. Stir well. Cook for a couple minutes. Now add in the barley (or rice), balsamic vinegar, and vegetable broth gradually as it cooks. You may have to adjust the amount of liquid used depending on the type of grain used. Bring to a boil. Cover the pan with a tight-fitting lid and stir every few minutes, reducing the heat when necessary to prevent it sticking to the bottom. Be careful because it will burn fast!
4. Meanwhile, make the caramelized onions. Heat 3 tbsp olive oil in a cast iron skillet. Cut 1-2 yellow onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark brown, for about 30 minutes. Watch closely. I burned some of mine because I got distracted by shiny objects. It happens.
5. When the risotto has finished cooking remove rosemary sprig and stir in a spoonful of Earth balance or butter if desired. Distribute into bowl and top each bowl with a spoonful of caramelized onions and freshly ground pepper. Serves 2-4.
Note: Make sure that you add the vegetable broth slowly as different grains will absorb different amounts of liquid. You don’t want too much liquid at the end!