Magic Mushrooms
Fall cooking!
Mushrooms – those funky, earthy, flavorful fungi –
are a desirable addition to many culinary ventures ranging from sumptuous
breakfast omelets to toothsome dinner risottos.
They play nicely with other elements such as wine, herbs, and stocks or
can stand alone as the star player in many a meal.
While a few varieties of mushrooms are found in grocery stores year-round, more exotic specimens (matsutake, porcini, lobster, morel, and chanterelle) with their rich umami can be expensive and difficult to find even during the peak of their short growing seasons.
Fortunately, dried mushrooms are a readily available, affordable, and often preferred alternative to fresh. Even more fortuitous is the fact that the fun guys at bayleaf have two types of Mikuni Wild Harvest mushrooms – matsutake and porcini – in stock and on the shelf.
Mikuni (meaning “beautiful forest”) mushrooms are sustainably foraged from the beautiful forest floors of the Pacific Northwest and Canada, dried, and packaged in two-ounce portions. This seeming pittance of produce, when reconstituted, can yield 12-16 ounces of product (depending on the varietal) ready to add finesse to a favorite recipe.
Dried mushrooms likewise pack a two-for-one punch because the soaking liquid captures the essence of the shroom and can be used for braising, soup base, and more. And, in the case of the aforementioned risotto, one can incorporate both the broth and the rehydrated mushrooms to create a feast of otherworldly decadence.
Speaking of risotto , in addition to dried mushrooms, bayleaf also carries fine arborio rice, white wine (or vermouth), butter, olive oil, stock base, and cheese.* Stop in, get some, and stir up this favorite fall dish.
Simple mushroom risotto
1.Bring 1 ounce dried mushrooms, 2 bay leaves, 3 cups chicken or vegetable stock, 3 cups water, and 2 tablespoons of soy sauce to a boil. Reduce heat to low and simmer, covered, until mushrooms are fully hydrated (15-20 minutes).
2.Strain broth and set aside. Discard bay leaved. Mince mushrooms and set aside.
3.Heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat in skillet until foaming subsides. Add one half teaspoon salt, one large minced onion, two minced shallots, and mushrooms to skillet. Stir occasionally until mushrooms, onions, and shallots are browned. Remove from skillet and set aside.
4.Deglaze skillet with a half cup of dry white wine or dry vermouth and add brown bits and wine to broth.
5.Heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat in large sauce pan until foaming subsides. Add one pound of Arborio rice to pan and stir frequently until rice begins to turn transparent (about 5 minutes). Add one cup dry white wine or dry vermouth to rice, stirring frequently until wine is absorbed.
6.Add mushrooms, shallots, onions, and two cups of broth to rice. Stir every couple minutes until liquid is absorbed. Continue to add broth a half cup at a time, cooking and stirring until absorbed and rice reaches desired texture.
7.Add salt and freshly ground black pepper to taste, 1 tablespoon butter, and 3 ounces finely grated, aged Pecorino, Parmesan, or Parmigiano Reggiano. Stir until combined and serve immediately.
~ Susan Wenzel
*Pick up 3+ of these ingredients to make your own risotto and mention this Magic Mushroom post - we'll give you 15% off!
