Although I do not think of myself as a picky eater, the husband thinks I am. There are things I’d prefer not to eat, but still do if served to me…and then there is that One Thing I try to avoid and definitely not eat if I can help it: Mushrooms. The husband loves all things earthy, so mushrooms are right up his alley. I, however, can’t stomach the thought {literally and figuratively} of eating something defined as a “fungal growth”. Check it out. That’s what your dictionary calls those little things growing on the underside of decaying woodland logs and germinating in the dark, damp rural outback.
From a nutrition standpoint, I understand why those following a plant-based lifestyle would seek mushrooms out as “little gems” to add to their diet–they have B Vitamins and is the only item you’ll find along the produce aisle with its own store of Vitamin D. Thepowerofmushrooms has a pretty great write-up, if you are interested in learning more nutritional facts and benefits about these little beasts.
Despite the nutrition, and fully due to being a fungus, I have no qualms passing up the little white buttons in the grocery store. I will make an ingredient exception, however, when I come across a “gourmet fungus” I know the hubs would enjoy for dinner. {Usually when I want to get something out of him…Oh man, now he knows my secret…}
So when I found a small box of golden Chantrelles, known for their beautiful hue and fruity and peppery flavor, I knew risotto was on the menu. Mushrooms don’t require much in the way of cleaning–just get a damp paper towel and brush off the extra dirt. Coming from its own habitat, any dirt left on there is clean dirt, right? Give them a rough chop, sauté with onions, add the rice, and gently cook to make a silky and earthy mushroom risotto. I even got the hubs to eat a side of broccolini with this dish.
{And what did I get out of it, you ask? A Clearance Williams-Sonoma shopping spree}
MUSHROOM RISOTTO
INGREDIENTS
- 1 cup chantrelles, gently cleaned and roughly chopped
- 1 yellow onion, chopped
- 1 cup arborio rice
- 4-6 cups vegetable stock
- 1/2 cup parmesan cheese {or nutritional yeast, to keep it vegan}
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup fresh Italian parsley, chopped
- salt and pepper to taste
DIRECTIONS
- Coat a medium-sized pot with olive oil and heat over medium. Add the mushrooms and onion and sauté until the onion is translucent, about 5-7 minutes. Sprinkle with salt and pepper and continue to sauté until the mushrooms are soft-tender, about another 5-7 minutes.
- Add the rice, stirring to coat, and add enough stock to just cover the rice. Let come to a soft boil then reduce the heat to low. Simmer until the liquid has reduced by half, and add more stock to just cover the rice. Continue this adding-stock-and-simmering process until the rice is soft and comes together as a thickened mixture.
- Off heat, stir in the parmesan cheese or nutritional yeast and divide evenly among the serving bowls. Garnish with toasted, chopped walnuts and parsley.
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