I added
the remaining mushroom and onion mix to it for added flavor.
Puree in a blender, return to the pot and stir in the coconut milk and
remaining mushrooms with their liquid.
Add
the remaining mushroom cream.
To serve, divide between serving bowls and top with
remaining mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Pack the leftover risotto into 1 cup containers and split
the remaining mushrooms into the same number of containers.
Add
the remaining mushrooms and chopped greens from the onions.
Continue in this way with
the remaining mushroom mixture.
Repeat with
the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.
oil and
remaining mushrooms.
Ladle into 4 bowls, garnish with apple slices,
remaining mushrooms, and pine nuts.
Transfer the cooked mushrooms to a plate and cook
the remaining mushrooms slices.
Ladle the ramen and broth into bowls and garnish with
the remaining mushrooms, bok choy, scallions, and hard - boiled eggs.
Contact your veterinarian, take your cat in, and bring
any remaining mushroom, wrapped in a moist paper towel, with you.