Guest guest Posted March 15, 2005 Report Share Posted March 15, 2005 Mushrooms need alot of carefullness in eating/preparing. They are wont to have tiny worms in between the gills. They are usualy black or dark brown like the gills, very thin and only a milimeter or two long. Even that tiny they are trief Ma'akhlot asurot! BTW the recipe does sound tasty. Rav Yaakovi Bar-Nahman wrote: > >There is 1 message in this issue. > >Topics in this digest: > > 1. Today's lunch: shiitake risotto > " serene (Sandra Vannoy) " <serene > > >______________________ >______________________ > >Message: 1 > Sun, 13 Mar 2005 16:33:39 -0800 > " serene (Sandra Vannoy) " <serene >Today's lunch: shiitake risotto > > >I don't have quantities for this, unfortunately, as I kind of made it >up as I went along, but I will definitely make it again, 'cause it's >so yummy, and I'll send quantities then if I think of it. > >Shiitake Risotto > >1) Pour boiling water over a handful of sliced dried shiitakes and >let them soak while you assemble the other ingredients (if you don't >have the sliced ones, pour boiling water over the whole ones, let >soak for 20-30 minutes, then pull out, cut off stems, and slice). > >2) Grab a small and a medium saucepan. In the medium saucepan, pour >in a glug or three of good olive oil, and add some ar > > Quote Link to comment Share on other sites More sharing options...
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