A 2-week dry spell has stunted the chanterelle growth around here. However, a 2-inch rain on Wednesday (2 days ago) yielded a nice treat. There is an “oyster log” that I have been by at least three times this year and was always a day late and a dollar short. Today was different. I’ve got about 20 lbs for the Farmers Market tomorrow.
The nice thing about this find is that there was a nice variety of sizes from tiny to saucer-sized that are great for grilling, and they were all beautiful and fresh – very few beetles, if any. Lather them in olive oil, sprinkle on garlic salt and one’s favorite spice mix. Mine is Cajun seasoning. Gonna be nice tonight!!
I also got a fresh Chicken of the Woods this week. I broke off the tips for eating, and that yielded three pounds. Hopefully some of the chanterelle patches that haven’t produced yet will respond to this rain next week.
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.