Yield 6 servings
Active Time 20 minutes
Total Time 50 minutes
5 cups chicken or vegetable broth, divided
1 cup warm water
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white button mushrooms, thinly sliced
1/2 ounce dried Porcini
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Bring Porcini and 1 cup water to boil in a saucepan. Simmer for 5 minutes and transfer Porcini with a slotted spoon to a cutting board.
Add broth to the Porcini liquid in sauce pan and just bring to a boil. Lower heat to simmer and keep warm.
Chop porcini mushrooms. Warm 2 tablespoons olive oil in deep large skillet on medium heat. Stir in Portobello and button mushrooms and cook until soft (3 minutes). Add Porcini and cook 2 minutes. Remove mushrooms and liquid and set aside.
Add 1 tablespoon olive oil to skillet and add the shallots. Cook for 1 minute and add the rice. Stir rice for 2 minutes to coat with oil.
When the rice turns a pale golden color pour in the wine and stir continuously until the rice absorbs the wine. Add 1/2 cup of broth and stir until the broth is absorbed. Repeat with remaining broth until all of the broth is absorbed and the rice is neither crunchy nor too soft (al dente), about 15 minutes.
Remove from heat. Stir in mushrooms with liquid, butter, chives and cheese. Season to taste with salt and pepper. Enjoy!
As 2016 careens out of control toward a skidding stop, I’m drawn to the peaceful memories in my mind of golden afternoons in the woods, inhaling the scent of leaves and fungi. I recall conversations that caused me to laugh out loud as I foraged with friends-seen-far-too-little.
There was also the time when sunlight baked the woods, and it seemed the only moisture around was beading up on my forehead. Each mushroom found that day was a little miracle, confirmation of nature’s persistence and adaptation to microhabitats.
I invite you to recall your own fun adventures pursuing whatever it is that attracts you to
studying and enjoying mushrooms, and give a thought to how you’d like to manifest that
enjoyment in the new year. I hope that you choose to continue your Ohio Mushroom Society membership. Except for Life Members, everyone’s membership expires on December 31, so why not renew today?
Also, your all-volunteer board members will be convening in February to plan this year’s forays and initiatives. Do you have ideas for us? Places that you think would be good foray locations? Guest speakers you’d like us to consider? Would you like to write a far better blog than this one (easy for you, I’m certain!)? Contact us by by simply hitting “Contact” on the black navigation bar on this page. We’d love to hear from you and have your input!
Welcome to the September installment of Mushrooms of the Month. If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and she will provide you with submission information.
It’s May, and in southeastern Ohio the spring wildflower and morel season has progressed at an unusual pace. Flowers that were in bloom May 1 last year, bloomed on April 1 this year. Although I heard reports of a few early morels, most in this area were found in mid to late April despite the 80 degree daytime temperatures. It seemed there was a window of a day or two after a rain before the unseasonal heat dried out the mushrooms where they stood. So perhaps, like me, you haven’t had much luck finding mushrooms in good condition so far this season. And you may be asking yourself what’s next. Do not be discouraged!
For those in the know about mushrooms, the great times for finding mushrooms are still ahead!
Although morels are among the mushrooms that are relatively easy to identify, they represent only a few different species. As summer and fall progress, there will be hundreds of other species popping up in our fields and forests.
If you have not learned to recognize many different species, now is the time to join your local mushroom society. Whether your interest in mushrooms is in photography, art, dyeing fibers, scientific study, love of nature, or collecting edibles, you can learn more from those who share your interests in the Ohio Mushroom Society. And don’t forget that registration for the North American Mycological Association fall foray will open in May. This meeting will be in Virginia this year (close enough for Ohioans to carpool.) In my mind, clearly the best way to learn to recognize new species is to have someone who knows them show them to you and explain how they know. Many of our modern field guides to mushrooms have excellent pictures, and some have good keys. But I would not presume to be certain of a mushroom identification (especially certain enough to consume a mushroom) without a spore print and confirmation from an experienced mushroom identifier.
When you do find mushrooms in good condition this year, following a few simple guidelines will help to promote the growth of mushrooms in years to come.
Collect your specimens carefully. Be sure to unearth the whole specimen so that you can see all of its features, but don’t dig around the mushroom any more than is necessary. Remember that the underground (or inside wood and other substrates) mycelium is the main part of the mushroom that persists from year to year. Also be careful not to trample or otherwise disturb the mycelium unnecessarily.
Take pictures and notes about the mushrooms in their natural state.
Take note of other members of the ecology. It is important to know what other organisms share the mushrooms’ habitat. This can help you learn more about how the mushrooms live, and can help you to identify them.
Don’t collect all of the specimens at a site. Leave some to spread spores and to feed other members of the natural community. Don’t collect more than you will actually use.
Use a basket or other sturdy container for collection so that the mushrooms will not be crushed. Use paper bags (or waxed paper) to separate different species.
Make a spore print for each species, and refrigerate the rest of the mushrooms until you are ready to identify and use them.
Place any parts left over back in the natural environment. Try to put them in an environment similar to the one where you found them.
That said, I hope to see you at the upcoming Summer Foray at Ohio University! Last year we had an amazing number and diversity of mushrooms here.
Please see details by clicking the Events tab at the top of the page, and by clicking on the newsletter link for May/June 2016 to the right under recent posts.
Welcome to the April installment of Mushrooms of the Month. If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and he will provide you with submission information.
Blue mushrooms are always a treat for the eyes and a pleasure to find. Perhaps the most famous is the Indigo Milk Mushroom, Lactarius indigo. Its deep blue and silver colorations are eye catching and as a bonus, it is edible. In the poroid fungi, Neoalbatrellus caeruleoporus has grayish blue caps. Terana caerulea is a dark blue crust fungus. Some Cortinarius have blue tones as well. Note the names all refer to the colors. Caerulea is blue in Latin and indigo is a shade of blue.
The Little Blue is just that, a small blue mushroom. Its name is Mycena subcaerulea which I interpret as meaning almost blue. This is appropriate for this quickly fading mushroom. It is often overlooked or passed over because of its small size and colors at maturity and as being just another unidentifiable Mycena. In Eastern North America it fruits for a few weeks right after the morel season and then again in late summer. In Ohio it is most commonly observed in June.
Look on decaying logs of broadleaf trees. Oak logs are a favored host. Its caps are about 2 cm. or less in width. When first emerging the buttons are a rich, blue color sometimes spectacularly set off by an aqua margin. In age the viscid caps fade to gray, greenish or brownish often with bluish tinted margins. The gills are white. The stem is powdery dusted and at its base look for bluish mycelium. Photographers hope to find this mushroom when the caps are still mostly blue. It is a tiny splash of color in the late spring woods.