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Last week we got a solid 24 hours of rain, uncommon for this area. In the middle of the storm, I was putting up cages around the tomato plants (which unfortunately are being attacked by flea beetles – hopefully they survive the assault) when I noticed two medium mushrooms peeking out from the undergrowth near our plot. They looked promising enough that I consulted our Colorado mushroom book when I got home. I had it narrowed down to either Shaggy Parasols or Shaggy Manes by the time I told Sam about it, and suggested he stop by to pluck them if he felt reasonably sure we could eat them without a trip to the ER. (Regular disclaimers apply: mushroom hunting is FULL of risks, you should only pick ones you are certain are edible, & consult professionals as needed!). Sunday, I find him sautéing up a couple slices of the one of the two now humongous mushrooms. Turns out they were indeed Shaggy Parasols – a good one for beginners, since it has some pretty good tests to ensure it is not the most similar poisonous mushroom. These guys, due to the rain and the rich soil we found them in; measured a good 15 cm across, and maybe 8 cm high. We took one to a friends’ BBQ, where it responded well to a mixture of soy sauce and red pepper flakes on the grill. The second one (minus the sample Sam took out, as seen in the picture) we used in one of our favorite dishes: a traditional risotto, based off the one used by Alton Brown. While it’s unlikely you’ll immediately have access to a shaggy parasol of this size, most mushrooms can be used in this recipe.

Shaggy Parasol & Asparagus Risotto
6 cups vegetable broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces Shaggy Parasols, sautéed and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
4 ounces cheese (we use a combination of parmesan, sheep’s gouda, and gruyere), approximately 1/2 cup
1 teaspoon grated lemon zest (if you have it)
1/2 teaspoon freshly grated nutmeg

This is a four pan dish, so clear the stove.

PAN #1:
In a medium saucepan with a lid, heat the vegetable broth just to simmering. Keep at a near boil.

PAN #2 (main pan):
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

(Pans #3 & #4 are for sautéing the mushrooms and steaming the asparagus, respectively)

Reduce the heat to low. Add the wine and enough vegetable stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the cheese, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.

So let’s say you bought boots: nice Doc Martens, a few years ago. They were great boots – worn to the point that the soles were slick and the heels were cracked. But as good, well-used boots go, they are particularly useful in very dirty and heavily worked situations. So when you volunteer as a fire suppression team member at a bonfire-like event in a part of the country susceptible to wildfires, it’s not surprising that your duties include lugging heavy, water-filled hoses around, keeping the embers from landing on people; and using a pike to knock down too-tall parts of the burning structure. After several hours of this, the boots (and your clothing) are soaked – and aren’t done any favors by being wadded up in your luggage for a flight the next day. And if you’re particularly slow about unpacking all your things – a week in a plastic garbage bag tucked in your duffel won’t do these boots any favors. In fact, they might look like this:

Just a warning, kids: even good boots go bad. The mold won in this case, but Sam gave them a good life before they were consumed.

It’s true…two new mohawks, cut for Memorial Day on our vacation. I wish I had pictures – but alas, didn’t think of it. I’ll try to track some down from the two new mohawk club members. Suffice it to say; both enjoyed a greater self confidence and attractiveness to others following their sleek new haircuts.

Our vacation was really, really great. Saw old friends, made new ones, had my mind cranked open by some fantastic art and discussing it with the giddy but extremely modest artists, fabulous food, and lots of kind folks from south of here. Wish I hadn’t been bitten by fire ants all over, but hey, you can’t win them all.

One last mention – I found this article from Melbourne, Florida. The zoo there is opening a new Visayan warty pig exhibit in a week, and they are offering free admission to those who attend sporting a mohawk similar to the hairstyle of the pigs. Yet another benefit!