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Here I would love to share with you our travels and adventures as international mushroom consultants. MEMOIRS about husband Pieter Vedder, who was a SCIENTIFIC PIONEER in Mushroom Cultivation Education. His practical handbook is in 9 languages and is called the MUSHROOM BIBLE: https://mariettesbacktobasics.blogspot.com/2020/08/modern-mushroom-growing-2020-harvesting.html

Friday, November 12, 2021

Honey Mushrooms or Armillaria Mellea Recipe

 Of course we do see lots of mushrooms in our garden!
Honey Mushrooms or Armillaria mellea in our garden. 
Showing also the underside with its lamellae.
There used to be some trees on our front lawn...
Still the roots are below the lawn and that's where toadstools love to grow, as they need some cellulose and lignin for food.
Love their fragrance when the Honey Mushrooms are fresh and good quality!
Next morning I did collect some for preparing a Honey Mushroom risotto...
Maybe they were even better yesterday? Their caps have a little curled up now.
Pieter did gather the other cluster and I've already boiled them, will freeze those for later usage!
Still looking very fresh and good!
Showing you a good detail of their stem.
For preparing in a dish, we ONLY use the caps!
They have to get boiled for about 3 minutes and then drained.
Using one of my baskets, for gathering fresh food.
Here it is, except for the melon in the back... 😏
Those are all the fresh ingredients needed.
Oh, a great tip I once read is to keep pine nuts in the freezer to keep them from going rancid.
After trimming off the Honey Mushroom stems, add water and boil for 3 minutes.
Then pour into strainer to drain and cut into smaller pieces, set aside.
In a non-stick pan over medium heat do dry roast the pine nuts.
Set aside.
For the entire bag of 454 g of arborio rice, I use a bit over 2 pints of water to boil with just one Porcini tablet. If not available, you can substitute with vegetable bouillon.
Chop the two onions, cut the Italian parsley for having it ready towards the end.
You add enough olive oil into a large enough non-stick skillet for stir frying the two onions.
Add the arborio rice and stir till the rice has been fully covered. 
Then pour half of the small bottle of white wine over it, while stirring.
Start adding the hot bouillon and keep stirring.
It will take about 20 minutes in total preparation time.
When most of the liquid has been absorbed, add the pine nuts, the Italian parsley and the Honey mushrooms and stir again till all liquid is fully absorbed.
We ate ours with baby arugula with a bit of Agave nectar whisked into white Modena vinegar (Trader Joe's) as dressing.
 We dusted the risotto with Trader Joe's Pecorino Romano & Parmesan blend grated cheese with only 2% cholesterol and fat. Sodium is low too with only 3%. See FRESH Made Pasta Sauce below with image.
Husband Pieter liked it very much and so did I; will prepare it more often!
In this photo there is no grated cheese added as I wanted to show the other ingredients clearly... 😉

Hope you find yourself some Honey Mushrooms...


Related link:
{Toadstools Digest Lignin in Nature} | previous post showing Honey Mushrooms or Armillarea mellea
{FRESH Made Pasta Sauce} | previous post showing the grated cheese

28 comments:

  1. Questi funghi chiodini sono proprio freschissimi.Adoro il risotto.Buona giornata.

    ReplyDelete
    Replies
    1. Cara Olga,
      Sì, certamente questi erano freschi come potevano essere. Sono anche molto gustosi con i pinoli.
      Abbracci,
      Mariette

      Delete
  2. I learn something all the time visiting here.

    There's a tree stump at the back of the garden. Lately it got covered with mushrooms. I did not know they are edible!

    Good post today. Thanx.

    God bless.

    ReplyDelete
    Replies
    1. Dearest Victor,
      More than likely it are honey mushrooms.
      You can find that out by looking at photos and comparing.
      These honey mushrooms are delicious!
      Hugs,
      Mariette

      Delete
  3. Hello Mariette, Although no mushrooms for me, I often prepare grains in this pilaf style. The other day I made brown rice, cooked in bouillon with onions and frozen peas. Not as exotic as your recipe, but I use what I can get here! Tonight I might get ambitious and make curry.
    --Jim

    ReplyDelete
    Replies
    1. Dearest Jim,
      That is a great idea to try working with grains in this manner and make a pilaf!
      Risotto is purely made with arborio rice and is a real Italian dish.
      We all have to use what is in season and locally available!
      Hugs,
      Mariette

      Delete
  4. Oh, my, Mariette, this dish looks so delicious! I've never heard of honey mushrooms, but I will certainly be on the lookout for them in the future.
    Blessings!

    ReplyDelete
    Replies
    1. Dearest Martha Jane,
      You no doubt can find them either in your yard or in your region.
      Where trees are or have been, they can be found.
      And it is really delicious.
      Hugs,
      Mariette

      Delete
  5. Hi Mariette! Thanks for the recipe! I have to try the recipe in one of the other mushrooms.

    ReplyDelete
    Replies
    1. Dearest Anne,
      You are quite welcome and it no doubt will work with other varieties.
      We ate them a second time yesterday, they are so good!
      Hugs,
      Mariette

      Delete
  6. Ein schönes Risotto erfordert viel Sorgfalt. Ich glaube dein Rezept ist perfekt.
    Honigpilze werde ich nicht haben, aber ich werde es mit braunen Champignons probieren.
    Danke für das Rezept und die Idee... ist nächste Woche im Topf und auf dem Teller :-)))
    Liebe Grüsse zu Euch von Viola.

    ReplyDelete
    Replies
    1. Liebe Viola,
      Wenn man alle Zutaten hat, dann ist es immer schnell gemacht!
      Froh das dieses Rezept Nachfolge hat.
      Liebe Grüß,
      Mariette

      Delete
  7. I've never heard of these mushrooms, either. They look amazing, and so does your recipe. Yum. 👌

    ReplyDelete
    Replies
    1. Dearest Kim,
      We were lucky to find them growing on old tree roots that are decaying in our lawn.
      A most welcome fresh harvest of lovely Honey mushrooms and they were delicious, we ate our second meal last night.
      Hugs,
      Mariette

      Delete
  8. Yo simpre las compro en el Supermercado, así no hay riesgos de consumir las que son venenosas.

    Besos

    ReplyDelete
    Replies
    1. Querida Antónia,
      Eso es muy inteligente en general, pero este es sin duda el hongo de miel comestible. Es bastante fácilmente reconocible.
      Abrazos,
      Mariette

      Delete
  9. Replies
    1. Dearest Jo-Anne,
      Thank you and it was also delicious!
      Hugs,
      Mariette

      Delete
  10. Right Out Of A Magazine There Are - Love Pine Nuts - And Thanx For Shopping Organically

    Cheers

    ReplyDelete
    Replies
    1. Dearest Travis,
      Thank you!
      Pine nuts add so much in texture and flavor!
      Hugs,
      Mariette

      Delete
  11. Liebe Mariette,
    Dein Pilzrezept ist super mit vielen, gesunden Zutaten. Diese Honigpilze sehen sehr gut aus und es gibt sie wohl sehr häufig bei Euch; ich habe sie hier in Ostfriesland noch nie gesehen. Aber ich bin auch kein Pilzkenner... Danke fürs Zeigen.
    Liebe Abendgrüße zu Euch von Traudi.♥

    ReplyDelete
    Replies
    1. Liebe Traudi,
      Honigpilze gibt es auch bei euch aber nur dort wo Bäume wachsen.
      Sie sind wirklich herrlich!
      Liebe Grüße,
      Mariette

      Delete
  12. I loved the recipe. I think mushrooms are just delicious, I love mushroom recipes.
    xoxo

    Coisas de Feltro

    ReplyDelete
    Replies
    1. Dearest Christina,
      These Honey mushrooms are very fragrant and the risotto turned out delicious.
      Hugs,
      Mariette

      Delete
  13. Wat een leuke blog over deze zwam. Ik vond het leuk dat je de link deelde in een reactie op mijn paddenstoelenbericht. Hoe gaat het met jou?

    ReplyDelete
    Replies
    1. Beste Aritha,
      Dank je, helaas zijn de honingzwammen dit jaar door de regen helemaal aangetast. Dus dit jaar niet zo'n geweldige oogst als verleden jaar.
      We zijn beiden blij met elke dag die God ons schenkt en proberen er nog zoveel mogelijk van te maken.
      Liefs,
      Mariette

      Delete

Thanks for your visit and comment.

Mariette...

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