Kayelle
Chef Extraordinaire
I made a batch of a type of barley risotto, with some Italian sweet sausage from the freezer, and I also used a little bit of something else something else I have to use up - dehydrated eggplant! I always get so much eggplant in the summer that I dehydrate a LOT of it - just cut it into slightly larger than normal chunks, and put it in the dehydrator. a pound reduces to 1.45 oz. I just re-hydrate it, and use it in recipes like this, or curries and the like.
This dish also had some mushrooms - cremini and a little boletus - with some onion, garlic, rosemary, and the basil, added toward the end. I used some thin soy, as the salt, because I always use soy in mushroom dishes, as the flavors just seem to go together. It was delicious, and creamy, like a risotto, but I'm sure it will solidify, and I'll have to add water to the leftovers when I reheat it.
Your posts tend to fascinate me, and this is no exception. I'd love to be a taste tester. It sounds mysterious.