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}