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Especially when I’m having company for Shabbos, I love dishes that I can piece together at different points as the week comes to an end. I made this for the first time on one of the earliest Shabbosos of the year, and I loved the way I was able to clean and roast the mushrooms, bake the pastrami, and even prep the risotto all in advance. Risotto may sound intimidating, but it really isn’t. It’s basically rice that you will never botch because it soaks up so much liquid. Just make sure you don’t walk away from the stove for too long!
1 (6-ounce) package MealMart Pastrami, sliced, or beef fry
6–8 large portobello mushrooms
1 tablespoon Haddar Kosher Salt
2 tablespoons olive oil
2 tablespoons Bartenura Balsamic Vinegar
1 extra-large onion, thinly sliced
3 tablespoons oil
1 cup short-grain or Arborio rice
4 cups Manischewitz Chicken Broth
2 teaspoons salt, or to taste, depending on how salty your stock is
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Arrange the mushrooms on a large baking sheet and add salt, oil, and vinegar. Massage into the mushrooms. Roast for 20 minutes. Set aside.
In the largest frying pan you have, sauté sliced onions in oil over medium heat until they’re a deep golden brown.
Add rice and stir to coat the onions. Add chicken broth half a cup at a time, waiting between each addition until all the liquid is absorbed. Stir in salt.
Transfer to a pan until ready to serve.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Arrange pastrami in a single layer in a pan. Place in oven and roast for 15–20 minutes, or until pastrami is crispy.
Place a scoop of risotto on a mushroom cap. Top with pastrami.
Photography: Moishe Wulliger
Food Styling: Renee Muller
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This is delicious!