Foraging!

It's been 24 hours and we're not dead yet!

Positively identified these Oyster mushrooms! Ben and I found them on a dead tree in a flooded bog on a hike on Sunday and cooked up some Wild Oyster Mushroom Risotto last night... and survived to tell about it! This was my second mushroom find since the morels I found this spring!

Wild Mushroom Risotto adapted from Epicurious,com

Two servings as a main dish

about 28 oz beef stock (or veggie or chicken... your preference)

1.5 Tb Butter (unsalted)

1 Tb EVOO

1 Shallot, chopped

1/2 Lb Wild Mushrooms, sliced

1/2 cup Arborio Rice

1/4 cup dry White Wine ( or water with 1 Tsp white wine vinegar in a pinch)

1/2 tsp fresh Thyme

2 Tb EVOO or melted butter

1/4 cup freshly grated Parmesan Cheese

Heat stock over low heat until hot but not simmering, keep hot.

Head butter and oil over med heat and sauté shallots about 30 seconds. 

Add mushrooms and sauté until juices are released, about 8 minutes.

Add rice and stir to coat thoroughly, cook about 2 minutes until hot but not browning.

Add wine and cook, stirring occasionally, until almost completely absorbed, about 5 minutes.

Add 3/4 cup of stock and cook, stirring occasionally, until almost completely absorbed (rice should be beginning to stick).

Continue adding stock 3/4 cup, then decreasing the amount after the first few minutes to about 1/2 cup at a time until rice is cooked through and tender. This may take up to 20 minutes, but start checking after 14. The last addition of stock should leave the rice slightly loose.

Remove from heat, mix in vigorously oil and Parm. 

Add thyme, season with S&P.and stir.

Enjoy :)

I would put up a picture of the Risotto finished but it's pretty brown! Really tasty though!

Would you eat mushrooms you found in the woods? If you learn enough about it first it's worth a try!