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Vegetarian Menu with Porcini Mushroom Risotto and Banana Roll

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Vegetarian Menu with Porcini Mushroom Risotto and Banana Roll

The perfect vegetarian menu with porcini mushroom risotto and banana roll recipe with a picture and simple step-by-step instructions.

Porcini mushroom risotto

  • 400 g Porcini mushrooms fresh
  • 30 g Onions
  • 1 piece Clove of garlic
  • 2 tbsp Butter
  • 180 g Short grain rice
  • 2 tbsp Butter
  • 100 ml White wine
  • 1,2 l Vegetable broth
  • Pepper
  • Salt
  • 2 tbsp Cold butter
  • 50 ml Cream
  • 50 g Parmesan

Goat cream cheese, pear and honey crostini:

  • 4 disc Baguette
  • 1 shot Olive oil
  • 1 piece Clove of garlic
  • 1 piece Pear fresh
  • 10 g Roasted pine nuts
  • 0,5 piece Lime
  • 1 shot Lime olive oil
  • Fleur de sel
  • Coarse pepper

Crispy roll with banana and marzipan:

  • 50 g Marzipan
  • 2 tbsp Cream
  • 2 piece Bananas
  • 4 sheet Spring roll dough
  • 1 piece Egg yolk

Chocolate Chilli Sauce:

  • 150 g Cream
  • 100 g Dark chocolate
  • 0,5 piece Chilli pepper

Porcini mushroom risotto

  1. Clean the fresh porcini mushrooms and cut them into cubes. Peel onion and garlic and chop finely. Heat the butter in a saucepan, add the onion and garlic and sweat until translucent, add the rice and cook until the rice grains are translucent. Deglaze with white wine and let reduce.
  2. While stirring constantly, pour in some of the hot vegetable soup and simmer until the rice grains are soft on the outside but still firm to the bite on the inside. Finally season with salt and pepper and refine with the butter and cream, stir in the Parmesan. At the very end, add the fried porcini mushrooms. Refine with leaf parsley.

Goat cream cheese, pear and honey crostini:

  1. Spread the baguette slices evenly on a baking sheet and drizzle with olive oil. Bake in the oven at 180 degrees for 5 minutes until lightly crispy, then rub in the peeled clove of garlic. Peel the pear, remove the core, then cut both fruits into thin wedges. Season these with lime juice, the oil, salt and pepper and add the pine nuts. Arrange on the bread, refine with honey.

Crispy roll with banana and marzipan:

  1. Mix the marzipan with the liquid cream until smooth. Peel two bananas and cut into 5 cm long pieces. Lay out the spring roll dough you bought, brush with the marzipan mixture and roll a piece of banana in each, brush the ends with egg yolk and then squeeze well. Bake the rolls in hot oil, approx. 160 ° C, until golden brown.

Chocolate Chilli Sauce:

  1. Bring the cream with the chilli pepper to the boil and stir in the coarsely chopped chocolate. Then immediately pass through a sieve so that the chilli pepper does not give off any more heat.
Dinner
European
vegetarian menu with porcini mushroom risotto and banana roll

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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