Somewhere along the way this Spring, Ellen came home with four frozen lobster tails which gave me the opportunity to make this dish that I had been meaning to try for sometime. I had several packs of lobster mushrooms (dry sautéed and frozen) left from last season, so this was as good a time as any. Warning: Makes a LOT of risotto!
LOBSTER TAILS AND LOBSTER MUSHROOM RISSOTO
1/4 cup butter
1 Tbs finely chopped garlic
1 Tbs finely chopped shallots
1 medium carrot, finely diced
1 stalk celery, finely diced
8 oz fresh lobster mushrooms (or equivalent frozen)
2 cups Arboro rice
1/4 cup sherry
5 cups fish stock, heated
4 oz. grated Parmesan cheese
salt & pepper to taste
4 lobster tails, cut in bite size pieces and lightly sautéed in butter/oil
1 Tbs chopped parsely
In a large pan over medium to high heat, melt butter in oil. Add vegetables and mushrooms. Sauté until soft. Add rice until all of the rice is coated with butter.
Add sherry and cook until the wine has been almost all absorbed. Add enough stock to cover the rice and stir continuously to keep rice from sticking/burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep the rice covered with liquid.
Cook the rice about 20 minutes, making sure to stir. When the rice is tender, remove from heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.
Serves four or more (depends on side dish or entrée)
Honey Mushrooms with Fettuccini
6-10 sundried tomatoes, packed in oil,
1 to 1 ½ stick butter
2 oz. olive oil
2 to 3 cloves garlic, chopped or pressed
4 leaves fresh basil, finely chopped
Parsley to taste
1 6-oz can chopped clams with juice
1 ½ cup honey mushrooms, sautéed well
Oregano and pepper to taste
1 oz. cooking sherry
Parmesan cheese to taste
1 pound fettuccini
Begin boiling water for fettuccini. Chop tomatoes. Melt butter and olive oil in skillet; add garlic, basil, and parsley.
Drain clams, reserving juice, add to skillet. Saute slowly for 4 minutes. Add mushrooms, tomatoes, oregano, and pepper. Increase heat and cook 4 minutes. Stir in clam juice; cook over medium heat for 3 minutes, stirring constantly. (Meanwhile have fettuccini cooking with salt added to water).
Add sherry. Remove from heat. Add Parmesan cheese to taste.
Mix with fettuccini and serve
May be prepared ahead of time and reheated in microwave.
Serves 4 to 6.
From: Julie Carris in Wild Mushrooms of North America: A Field to Kitchen Guide.
Aug 25, 2013. Given that there has been an abundance of Lactarius corrugis and L. volemus the past two weeks, I thought it would be good to post a nice vegetarian pasta dish recipe for these delicious mushroom. Again, it’s from Fisher and Bessette’s Field to Kitchen Guide
Pasta with Lactarius and Provenςal Sauce.
1/4 cup olive, peanut or safflower oil
8 medium L. volemus or L. corrugis thinly sliced.
3 to 4 medium tomatoes
1 generous dash of lemon juice
2 cloves garlic, minced
1 handful minced fresh Italian parsley
Spaghetti or vermicelli
Grated Parmesan cheese.
Heat oil in large skillet over medium heat. Add mushrooms and cook for 10 minutes, stirring frequently. Dip tomatoes into boiling water for 10 seconds. Slip off the skins, core (remove seeds and pulp), chop and add to mushrooms. Add lemon juice; season to taste with salt and pepper. Add garlic and parsley.
Cook pasta until tender; drain well. Serve topped with sauce and generously sprinkled with Parmesan cheese.