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Dr Obvious (DoctorObvious)'s avatar

Thanks for the great step by step with photos! I’m planning to make broccoli mushroom risotto to take to church next Sunday.

I buy wild mushrooms from a local farmer who has been hunting mushrooms almost daily. She’s over 80 yrs old. When she doesn’t have any, I get organic mushrooms at local grocery store.

For regular mushrooms that contain decent moisture, I slice, rinse, drizzle with avocado oil (or spray) then toss with garlic salt, lemon pepper, chili powder, smoked paprika (which I forgot in today’s batch), and thyme. (Also a great seasoning combo for potato wedges).

If I’m using chicken of the woods mushrooms, I soak them in beer after dicing and rinsing before seasoning.

Today, I used my new Ninja Speedi and air fried the sliced mushrooms for 10 minutes at 390, reserving all the liquid separately.

Later this week, I will slog through the risotto and use the Ninja again if it’s large enough to accommodate the rice and veggies.

Cheers!

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