Mushroom Risotto Recipe

Yield 6 servings
Active Time 20 minutes
Total Time 50 minutes
Ingredients
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

risotto_ingredients

Instructions
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.

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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.

risotto_rice

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.

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Remove from heat. Stir in mushrooms with liquid, butter, chives and cheese. Season to taste with salt and pepper. Enjoy!

risotto_done

Marita’s Hericium Fried Rice

By Marita King

ingredients:
1 Hericium of your choice ( H. coralloides, H. erinaceus or H. americanum)
1-2 Tbsp butter
1/2 small onion chopped
1-2 cups of cooked brown rice
pepper and salt to taste

Find Hericium species of choice (H. coralloides shown below)
Hericium coralloides - Marita 1

Rinse and chop the mushroom. Hericium coralloides - Marita 2

Saute chopped onion in butter, add mushroom and cook until lightly browned.  Hericium coralloides - Marita 3 Hericium coralloides - Marita 4

Season mixture, add boiled or steamed rice, fry a couple of minutes and serve!
Hericium coralloides - Marita 5

Marita’s Mushroom Quiche

Marita's Mushroom QuicheBy Marita King

I make this quiche without a pie crust but that’s just for saving extra calories.  I use any mushrooms, herbs, and cheeses that are handy at the time; the low-fat cottage cheese is optional for calorie savers and can be replaced with regular cheese.  Addition of bacon and/or lightly steamed vegetables adds variety.

Mushroom Medley:  Start with 1 Tbsp butter and 1 Tbsp of olive oil, saute ½ chopped onion, add chopped fresh garlic to taste and at least one pound of mushrooms cut into small pieces.  Cook the mix until the mushrooms have exuded most of their liquid.  Add 2 Tbsp Marsala (optional), 1 Tbsp balsamic vinegar, 2 Tbsp soy sauce, and fresh ground pepper to taste.  Simmer and reduce mix to dryness.

Egg/Cheese Mix:   In a big bowl mix 4 eggs, 1 cup shredded cheese, ½ cup low-fat cottage cheese, ¼ tsp salt, ¼ tsp pepper, fresh chopped chives and parsley.

Combine mushroom medley and egg mix, pour into a pie dish, bake 30-35 min at 375F.  Let cool at least 15 min before serving.

Walt’s Grilled Sulphur Shelfs

BBQChickenoftheWoods
By Walt Sturgeon

Ingredients:
Chicken of the Woods(Sulfur Shelf) – qty desired
Olive Oil Cooking Spray
Garlic Powder
Your favorite BBQ Sauce

Cut into larger than bite sized pieces. Spray with olive oil cooking spray. Dust with garlic powder if desired. Grill on medium heat for several minutes on both sides. Lightly baste with your favorite barbeque sauce toward the end of grilling. Lightly brown on both sides. Serve with your favorite sides and enjoy!

Marita’s Mushroom Chili

Marita's Mushroom ChiliBy Marita King

2009 was a good mushroom year for me and I had plenty of maitake and sulfur shelf in the freezer when the occasion of a chili contest came along in the fall.  Any chili recipe would work with these mushrooms substituting the meat partially or entirely.  Though I rarely measure my spices and can give you only a rough idea of the ingredients I used, I did win first prize which might give you incentive to create your own version.

Saute 2 chopped onions in a little olive oil, add 6 minced cloves of garlic and saute another minute or two.  Add roughly 2 lbs of maitake and sulfur shelf mushrooms cut into pieces, then chopped peppers of various colors, 2 cans of diced tomatoes, 1 can Northern beans (washed, drain, then mashed), 1 can black beans (washed and drained), 1 can red beans (washed and drained) and 1-2 cups of beef broth.  The following spices were added in roughly 1 Tbsp quantities: oregano, ground cumin, ground cardamom, sugar, chili powder, and soy sauce.  Add 2 bay leaves and pepper to taste, then simmer for 30 min, allow chili to thicken, add broth/water as needed.

 

 

Walt’s Honey Chanterelles

Cantharellus_WS
by Walt Sturgeon

Ingredients:
1 Bunch(amount desired or found) of Fresh Chanterelles
1-3 tbsp Butter
1-3 tbsp Honey

Clean the chanterelles and cut into bite sized pieces. Cook them in butter in a covered skillet. Remove the cover and cook off most of the liquid. Drizzle a tablespoon (or so!) of honey over them and serve.

Walt’s Black Trumpet Butter

Black Trumpets_WS
by Walt Sturgeon

Ingredients:
1 Bunch(amount desired or found) of Fresh Black Trumpets
2 sticks of Butter
Crackers(desired kind)
Blender or Food Processor

Cook on medium high cleaned black trumpets in butter in a covered pan.  They will cook very quickly. Pour the trumpets and liquid into a blender or food processor. Add two sticks of melted butter for a large skillet full of trumpets. Blend until creamy. Refrigerate and serve when solid on crackers or make a version of black trumpet bread as you would garlic bread. It is not an attractive butter, but close your eyes and enjoy!

Organic Hedgehog Mushrooms with Plantains

by Alan McClelland
OrganicHedgehogsPlantains_0

Organic Ingredients:
Hedgehog Mushrooms (qty desired)
1 Large Ripe Plantain
Pitted Dates (qty desired)
2-3 tbsp Extra Virgin Cold pressed Coconut Oil
1-2 tbsp Pure Ohio Maple Syrup or Raw Organic Honey
1 tsp Hawaiin or Celtic Sea Salt
1 tsp Cinnamon
1 tsp Smoked Black Pepper
1 tsp Tumeric

Slice plantains into 1/4” thick slices and sauté in 2-3 tbsp of Coconut Oil 7-10 minutes. Make sure to flip halfway through. Slice Hedgehog mushrooms in half and repeat same as with plantain cooking.
OrganicHedgehogsPlantains_2
Drain oil off mushrooms and plantains in strainer if necessary. Slice Dates in half, serve all together nicely with Sea Salt, Cinnamon, Black Pepper and Tumeric over entire dish. Drizzle 1-2 tbsp of Maple Syrup or Honey over entire dish. Savor a tasty breakfast or evening dessert!
OrganicHedgehogsPlantains_1

Organic Wood ear & Vegetable Miso Soup

by Alan McClelland
OrganicWoodearVegMiso_1

Organic Ingredients:
Wood ear Mushrooms (qty desired)
1/3 Red Onion
3 Garlic Cloves
1 bunch Chives
1 bunch Rainbow Carrots (or regular)
1-2 cups of frozen Okra (or fresh)
1” Ginger root
1 Lemon
4-5 cups Spring Water
2-3 tbsp Organic Dark Miso
1 tsp Maine Coast Kelp Granules (optional)
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Prepare Wood ear mushrooms by slicing off stems and slicing lengthwise slivers. Finely chop vegetables and ginger root and add to 4-5 cups of boiling water. Keep Miso, Wood ear mushrooms, Spices, Chives, Lemon off to the side. Bring down water to medium-low heat and cook vegetables and ginger root 8-12 minutes. Once vegetables are cooked close to desired tenderness, add woodear mushrooms and cook 7-10 minutes at medium simmer.
OrganicWoodearVegMiso_2
Prepare 2-3 tbsp of Miso from hot broth on side to ensure no chunks of Miso are in soup. Stir in Miso, Chives, Celtic Sea Salt, Kelp Granules, Black Pepper, and Tumeric in the very last 2-3 minutes of cooking. Serve soup and slice lemon in half and squeeze juice of one half overtop each bowl served. Immerse into a healthy and rich mushroom veggie soup!
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