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:
