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!
This looks delish! Thanks for sharing
I wish I could get myself to like mushrooms because they are quite healthy! But the taste and texture is just so awful to me. Especially when people use them as a vegetarian option, because they always try to make it taste meaty and the main reason I don’t eat meat is the awful, awful taste!
I would feel really pampered if someone would make this meal for me- you and your mother certainly know how to take care of each other!
Your dining room and the meal both look fantastic!
That looks great! I Love mushrooms so end up adding them to pretty much everything! :) I’m yet to try nutritional yeast but keep hearing good things about it. Your dining room loves fab as well! :)
Thank you!
I LOVE mushrooms. And I LOVE Cave Springs wine. Sadly, cannot have either right now, as I’m trying to fight an overgrowth of candida.
But I’m putting this on my list of things to make when I’m able!
That orange glow is so very pretty! I must admit that I HATED mushrooms until last year. I thought the texture was funny. But, now that I am vegan, I find I can’t get enough. It is so funny because veggies I would not let cross my lips in the past are now part of my weekly rotation. Funny how that works right? :)
I have a lot of those experiences with certain veggies too!
You have a local mushroom farm near you?!?! I would sneak in there at night and fill up baskets of mushrooms! hehe.. jk… kind of…
Did Eric really eat the muchrooms too? ;)
xoxo
*Mushrooms….really I can spell!
Looks great! Next time you make garlic bread, try fresh garlic! So much better than garlic powder. Just mix it in with the earth balance and then spread on :-)
oooh, this looks like something I could make for my family. Yum!
That’s a cool shot of your dining room glow.
“I never used to like them growing up (I only liked the canned variety), but now I just love most kinds of fresh mushrooms. “– I never used to like them growing up b/c it was one of those foods my mom didnt like and never served them and I didnt realize how much I dig them til my early adulthood.
I love the looks of your recipe!
The pic of you stirring the pot…nice hair, nice biceps. Lookin’ good there girlie :)
I could eat mushrooms AND barley all the time…so this one’s definitely a win!
It all looks so INCREDIBLE! I like mushrooms and together with barely it is a killer combo. :)
What a tasty looking dinner! Yum!
you know my second-worst food? (after minced meat- it’s a texture thing!) mushrooms
i want to ‘like’ them, i really do! and recipes like this make me think i will… then i eat one and, ugggggggh! i really need to shake that off don’t i?!!
check my recent post- i need some ideas on seed-additions!!
This looks delicious… and I LOVE the idea for the cheezy garlic bread! Will be trying! xo
Beautiful dining set-up…just gorgeous! :)
I absolutely love mushrooms! Especially when they are roasted in the oven, there’s just something about the way they taste after being cooked. I can’t explain it, haha. I can’t get enough of those ‘shrooms! :)
I’ll have to try your mushroom risotto recipe out one of these days soon!
Looks Delish! I’ve been thinking of doing a dairy-free risotto for a while for my blog www.glutendairyfreedom.net and you have inspired me!