Autumn’s arrived, there’s no doubt about it! Even though the sun still shines brightly during the day and the temperature rises, all the signs point quite clearly to autumn: the nights have turned noticeably chilly, the morning mist hangs in the air a little longer each day, and the woods and meadows are covered in dew until noon. Just the right conditions for the small and scrumptious forest dwellers that make the heart of many a gourmet beat faster: mushrooms are in demand.
Fresh wild mushrooms are true all-rounders that can be prepared in many ways and always taste delicious. Whether as an accompaniment to fish, in a soup or casserole, or simply on their own, wild mushrooms allow you to whip up the most amazing dishes. How about a risotto with chanterelles, fresh herbs and grated Parmesan, for example? Just follow our recipe below for an easy-to-make, mouth-watering dish.
Note: not every wild mushroom that looks pretty and grows in the woods is indeed an edible mushroom. If you go mushrooming yourself, make sure you know what you’re picking, otherwise an unpleasant tasting or even poisonous specimen could well land in the basket or pan. Many mushrooms have look-alikes; it’s easy to mistake them for the real thing, but they don’t taste as good and may even be dangerous. If you’re unsure, it’s better you don’t pick them. Or buy your mushrooms at the farmer’s market or from a well-stocked greengrocer’s, where you’ll find top-quality fresh produce and a wide se-lection. And there you can also buy many tasty varieties of organic cultivated mush-rooms.
Please remember to use the mushrooms when they are really fresh – best is as quickly as possible after picking or buying them: never put mushrooms in water, because they ab-sorb it and their fine flavour is watered down; instead, clean them in a dry state with a brush or cloth and cut off any brown patches or pieces of soil. Only if there is no other way of getting them clean should you rinse them briefly under running water.
Of course, mushroom dishes are best enjoyed in the company of others. And when served aesthetically on the pure white tableware Farmhouse Touch from Villeroy & Boch they are particularly appetizing. It’s not only the fantastic shape and handmade look of Farmhouse Touch that are convincing, but also its intelligent multifunctionality. Various ceramic items are thus useful helpers in the kitchen, which can be assigned new functions over and over and combined with one another in a variety of ways.
And here is our house recipe for mushroom risotto:
- 1 shallot
- 1 clove of garlic
- 250 g porcini or chanterelles
- 3 tbsp. robust olive oil
- 200 g risotto rice
- Salt and pepper
- 1 sprig(s) thyme and rosemary
- 600 ml bouillon
- 3 tbsp. freshly chopped parsley
- 3 tbsp. grated Parmesan
Peel and finely dice the shallot and garlic. Clean the mushrooms thoroughly. Heat the oil and lightly sauté the shallot and garlic. Add the rice and coat in oil until translucent. Stir in some of the bouillon and when partially absorbed by the rice, continue to add more, stirring all the time, until the rice is cooked al denté and has absorbed all the bouillon. Just before the rice is cooked, add the finely chopped mushrooms, thyme, rosemary and parsley. Season with salt and pepper and sprinkle with the grated Parmesan. Serve on a plate and garnish with a little Crema di Balsamico.