- 10 bananas for $1
- 2 giant bunches of fresh basil for $2
- 2 pounds of strawberries for $1
- 3 pounds of mushrooms for $2
- 2 blocks of Wisconsin sharp cheddar cheese for $4 (about 6-8oz each)
- 3 more blocks of cheese from inside the cheese guy's store ($4, $4, and $3.50)
The cheese guy has the best prices we've found on good-quality cheeses. Not the rock bottom prices of the stands, but beats the regular prices of places like Formaggio and Whole Foods. And he offers a nice selection of different cheeses. Really nice English Stilton, some aged goudas, Prima Donna, goat cheese (even a goat blue cheese)... And the shop owner (inside) is really nice and knowledgeable too. There's a small table set up outside with various blocks of cheese. At the beginning of the day, those prices are $2.50 each, 3 for $5, 5 for $10. If you come at the end of the day, some of the cheeses will be sold out but you can buy for $2 each.
If you want to read more:
So grab a fistful of $1 bills and go check it out!
So that explains how I came up with this dish. I was trying to think of what to do with 2 pounds of those white button mushrooms and came up with this (although searching the web for 'mushroom rice' I see that I'm far from the first person to come up with the idea). Still, it's really tasty. Tasty enough that we've had it 3 times this week already. Oh and the cheese thrown in the end is optional. I just added it because I wanted something to make it hold its shape when I formed the little rice cylinder. Scroll to the bottom of this post if you want to see more recipes for mushrooms.
gorkabear, I think this is gluten-free too if you use a broth that's gluten-free. Correct me if I'm wrong.
2 cups cooked rice (so I started with 1 cup uncooked rice)
1 cup broth (vegetable broth if vegan/vegetarian, chicken broth if not, and gluten-free if needed)
8-10 button mushrooms, roughly chopped
1 small onion, minced
2-4 cloves garlic, minced
salt and pepper to taste
1/4 cup shredded cheese (I used a sharp cheddar) (optional, omit if vegan)
- Prepare the rice. I used a rice cooker so I just used 1 cup uncooked rice with 2 cups water.
- While rice cooks, mince the onion and garlic, and roughly chop up the mushrooms.
- Pour a little vegetable oil into a pan over medium high heat. Saute the minced onion until it starts to change color to a light brown. Add the minced garlic and continue stirring it until it smells good, about another 1-2 minutes. Add in all of the mushrooms and stir. Cook another 1-3 minutes until the mushrooms shrink a bit. Now set that whole mixture aside in a bowl.
- In the now empty pan, over medium heat, add all of the cooked rice. Add the cup of broth and mix it around until the rice is evenly distributed in the liquid. Now add in the mushroom mixture and keep mixing it up until the mixture is evenly distributed. Keep simmering over low heat.
- (optional step) When most of the liquid is gone, add in about 1/4 cup of shredded cheese and stir so that the cheese melts.
- Add salt and pepper to taste and mix it all up.
To serve, I packed the rice into ramekins and then turned those out onto plates so that they would form little cylinders. (if you're not playing with your food, then you can skip the cheese.)
Other Mushroom Recipes:
- Mushroom-Onion Tartlets
- Hungarian Mushroom Soup
- Chicken Marsala a la Michael
- Mushroom Risotto and Baked Arancini