Magical Forest Fungi and Mushroom Farro Risotto

Late August; the extra rainfall this summer has created an ideal environment for the prolific growth of fungi and mushrooms. Clusters of colorful specimens appear overnight from the rich loamy soil on the forest floor.

On a sunny day, with low humidity and light refreshing breezes, I took off on a solo mushroom expedition. Note, that I do not forage mushrooms to eat, I respectfully am just an observer!

A few years ago we walked on the Saddle Trail in Alford, Massachusetts; I remembered that there were many mushrooms and fungi. I found the trailhead and started off. It was a cool day; the long trek upwards through a meadow and fields was not too hot and at the top, there was a rewarding view with a bench!

The trail continued upwards through beautiful sun dappled woods, but there were few mushrooms and fungi.

Just down the road from the Saddle Trail, I saw a sign for the Shiffman Woods Reserve; a tiny one mile loop around marsh land. I walked slowly, looking downwards, closely observing the ground and I hit pay dirt!

I saw colorful, intricate specimens; one looked like tiny fingers stretching upwards.

According to Wikipedia, the species was first described as Clavaria fusiformis by English botanist James Sowerby in 1799, from collections made in Hampstead Heath in London. The fungus is considered to be edible and is often consumed in Nepal.

Ramariopsis kunzei is reported to being edible with no particular flavor and belongs to a group of fungi called coral fungi. It is found in Britain and Ireland and also parts of North America.

I’m not sure what the next little beauties are; I think I will need to take an expert forager with me on another expedition!

A tiny maple leaf on the ground was a sign that fall is not far away.

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I was thinking about the excellent risotto that we had in Iceland after a concert and wanted to recreate the dish. I decided to use farro instead of arborio rice, the usual ingredient for risotto. Farro is less starchy and the result was not as creamy, but delicious. I had been hoarding a bottle of sauvignon blanc from the Charles Krug winery that I got on my trip to California last March. Alone, the wine was crisp, fruity and clean; added to the dish, the flavor sang through!

I sauteed some chicken breasts and deglazed the pan with more of the white wine. Served along with glazed tarragon carrots, broccolini and of course glasses of wine, we had an excellent feast!

Mushroom Farro Risotto

Ingredients:

1 cup farro

1 cup chicken broth (use more if necessary)

1/4 cup white wine

1/4 cup grated parmesan cheese

freshly ground black pepper to taste

handful finely chopped parsley (I use Italian parsley)

1/4 teaspoon dried ground sage

2 small shallots finely diced

6-8 button mushrooms (any variety is good)- sliced into small pieces

3-4 shitake mushrooms- sliced into small pieces

1 tablespoon extra virgin olive oil

To Make Risotto:

In a medium sized pot, heat olive oil.

Saute shallots until they soften, do not brown.

Add mushrooms and saute over medium heat until they release their liquid.

Add farro and stir with other ingredients.

Pour in wine and cook until all of the liquid evaporates and then add about a 1/4 cup of the chicken broth at a time. Add the sage. Cook over low heat, stirring occasionally until almost all of the liquid is absorbed. Keep adding liquid until the farro is softened, but not gummy. You may need to add additional chicken broth. Stir in the parmesan, black pepper to taste and before serving, add chopped parsley. Adjust the seasoning- I did not add salt because the chicken broth was salted. This dish requires a bit of patience, but is well worth the effort, and you can always enjoy a glass of wine while cooking!

ENJOY!

HAPPY LATE SUMMER!

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