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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.
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Then I got busy in the kitchen…!
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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.
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When you have a local mushroom farm nearby, it only makes sense to learn to love ‘em!
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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.
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[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!
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I also sautéed some broccoli in a bit of olive oil, salt, pepper, and balsamic vinegar until just tender.
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With Cave Springs white wine from Niagara region.
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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!
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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 :)