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 Post subject: Baked Mushroom Risotto
PostPosted: Tue Jan 07, 2014 4:14 am 
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Huffs Nutritional Yeast

Joined: Sun Aug 19, 2012 8:26 pm
Posts: 103
Location: Perth, Western Australia
I came across a recipe for Baked Mushroom Risotto with Caramelised Onions on The Kitchn today and was hoping to make it for dinner tonight but I only have fresh shiitakes, not dried. If I use fresh shiitakes, how much should I decrease the quantity of boiling water by? I'm a little clueless when it comes to these things so any advice would be much appreciated!


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 Post subject: Re: Baked Mushroom Risotto
PostPosted: Tue Jan 07, 2014 5:00 am 
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Bathes in Braggs
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Joined: Thu Mar 31, 2011 7:38 am
Posts: 1371
Location: Windmill row
I think the dried mushrooms would not absorb more than half a cup of liquid. If the risotto looks dry or overly wet during baking, adjust by adding a bit more liquid or leaving it in the oven a little longer.

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 Post subject: Re: Baked Mushroom Risotto
PostPosted: Tue Jan 07, 2014 5:08 am 
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Huffs Nutritional Yeast

Joined: Sun Aug 19, 2012 8:26 pm
Posts: 103
Location: Perth, Western Australia
Thank you so much, Cornelie! I might start with a cup and add more if needed. Hopefully it turns out well!


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