Monday was my mom’s last day here so I treated her to a manicure for Mother’s Day and also made her a special meal by request. In return, she organized the back hall closet and laundry room for me. I think she is trying to shape me into a civilized home owner. ;) It was an offer I couldn’t refuse!
After some careful consideration on my recipes page, she decided on my Mushroom Barley Risotto. [On the weekend, she also chose 15-Minute Creamy Avocado Pasta]- two very good choices!
We picked up a few groceries and also Eric at the train station.
Then I got busy in the kitchen…!
I must have inherited my mom’s love for mushrooms because I can’t get enough of them lately. I never used to like them growing up (I only liked the canned variety), but now I just love most kinds of fresh mushrooms.
When you have a local mushroom farm nearby, it only makes sense to learn to love ‘em!
Mushrooms are also quite healthy too!
According to Alive Magazine, mushrooms are:
- High in antioxidants: Cremini and Portabella mushrooms have antioxidant levels comparable to that of broccoli, red peppers, and carrots.
- Immunity Boosters: Mushrooms appear to stimulate the immune system, including T and B cells, macrophages, and natural killer cells.
- Phytochemical rich: Phytochemicals are thought to have an anticancer effect in some research.
- Rich in dietary fibre, riboflavin, Vitamin D, and niacin.
[In case you missed it last summer, check out the Portabella mushroom recipe challenge I participated in where I made Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce.]
Next, I made Cheezy Garlic Bread inspired by the garlic bread in Eat, Drink, & Be Vegan. I sliced a multi-grain baguette in half, spread on some Earth Balance, and then sprinkled it with garlic powder, kosher salt, and nutritional yeast. I placed it in the oven on low broil for a couple minutes until crisp. It turned out great!
I also sautéed some broccoli in a bit of olive oil, salt, pepper, and balsamic vinegar until just tender.
With Cave Springs white wine from Niagara region.
I love that this mock ‘risotto’ recipe is made with pearled barley…it really does amp up the nutrition and satiety factor.
Check out our dining room GLOW!
For dessert, we split the last two Chocolate Cupcakes…so sad to see those go. Eric and my mom just rave about those cupcakes! I will be making those for guests again real soon.
Peace out!
Mushrooms = yum. They are always good. I’ll have to try this sometime.
That meal looks fantastic!! I’ll have to try that barley risotto- I’m crazy about mushrooms :-)
I remember reading that article in Alive magazine – I was surprised that mushrooms are a good source of vitamin D! I never knew that. Good thing I love mushrooms! :D
gorgeous spread, and the table really does seem to glow! glad you had such a nice time with your mom. It’s so bittersweet (just bitter?) to leave family no matter how old I seem to grow.
I used to love canned mushrooms too! They were (also) the only mushroom I’d eat. I tried a couple a week or so ago and nearly died with how tasteless they were.
This dish looks so warm and delicious. Perfect for all the rainy gloomy days we’ve been having
I LOOOOVE Barley!
I am so going to try this as soon as i can!
i love mushrooms too, my favorite way to eat them is in a delicious and vegan mushroom gravy! yummy!
that last shot of your dining room is gorgeous, love the colors! :)
I think that’s so cool that you actually go to a train station! I wish we had passenger trains where I lived.
I absolutely love your orange dining room. That was a bold choice but it is BEAUTIFUL!
I made this over the weekend and it was delicious!
Angela, I found your website last summer while looking for vegan recipes. I tried the mushroom risotto this weekend. I thought about your comment on the toughness of the barley. So I used dried mushrooms, portobello and shitake, and also soaked the barley in the mushroom water for at least an hour. Then I used the mushroom water, and a little extra water, to cook the risotto, instead of the broth. I did as you did and used a combination of steaming and cooking with the top off. It was terrific. Many thanks, and Happy New Year!
Happy New Year Laura! Thanks for your feedback :)