I am not sure what will be this post about... fungi or funny post, or neither of that two. I don't know, maybe a cooking post? Or presenting a small, cute, baby mushroom? If you want to find out, please feel free to continue with the reading :)
So, no found mushrooms for me this week. But the stores are always offering those shelves with mushrooms, tempting me to take some photo. Every time I see that section, I think about Fungi Lovers community 💞. As I read in the rules of #FungiFriday hosted by 
Boletus
I went to three different shops this morning. There was a variety of mushrooms in one of the stores, and they were not pre-packaged in plastic. Some are in plastic, but there are also those without. I saw boletus there, but let me tell you, they cost eight times more than the champignon I ended up buying.
Champignons
Oyster mushroom
Shiitake
In the other two supermarkets, I found just pre-packaged in plastic. So my choice was champignons from the first shop, and I had some more of them already, so the sets of them were mixed in our lunch today.
I usually make breaded mushrooms, but today I opted for risotto. I prepared it similarly to when I make it with other vegetables or with meat. It is kind of invented recipe, as I add what I have from vegetables at home.
Ingredients of invented mipiano's mushroom risotto
-one smaller leek
-one carrot
-little garlic, chopped
-a small amount of green beans and white beans
-about 700 grams of chopped mushrooms
-chopped fresh parsley
-a small bowl of rice
-little bit of salt
-one spoon of homemade tomato sauce
-oil
-and the secret ingredient, which is no longer a secret, saffron
First of all, clean the vegetables and chop them. I like them to prepare in advance before I start to cook.
So here it is prepared:
In a pan, put a little oil, then leeks, then carrots, green beans, mushrooms, garlic. Shortly after, a spoonful of tomato sauce, chopped parsley and salt.
After about ten, fifteen minutes, I put a bowl of rice and water. I always add water slowly, as needed. About three times more than the volume of rice in total. After the rice I added the saffron also.
Cook until the rice is cooked (about 20 minutes). The ingredients are enough for lunch for three of four people, depends on your appetite. We eat three of us, and still, there is left. This is the result, on the plate, today at 14:00.
It was delicious
Just some half an hour after the lunch was ready I opened PeakD and saw this post. What a coincidence. But it was not just me who was looking at it.
This is the rescued baby mushroom that didn't go into the pan and our stomach, I decided to adopt it and show it to you. And
Happy #FungiFriday to everyone, greetings from me and the baby mushroom!
