Rain brings giant mushrooms
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.
Thursday 12 Jun 2008 | m. | Recipes, Personal
So what’s the test for dangerousness?
Excellent question. I didn’t feel like tracking down a link for this info, but it’s easily explained: when you bruise or cut the body of a shaggy parasol, it starts to turn an orangish-reddish color where cut. The other mushroom (don’t know the name) doesn’t.
Glad rafting was such a good time! I need to get out at least once this summer too.
mmm risotto! always one of my favorite things to cook!
And you’re so good at it – hope others are getting to eat risotto by Barb.
you seem like such a cool guy. How is your shady garden growing? Funny, shady garden is that like weed, shrooms etc? Anyway I haven’t been able to find a community garden where I live but Do organize a container tree fruit swap with different friends. I grow valencia oranges and meyer lemons and sort of cheating here, but jalepenos. My other friends grow grapes, bitter at best, but still fun, figs, guava, lots of guava which noone eats because his guava look funny but noone really wants tohurt his feelings. I saw your article from 2005 when you were making the messenger bag… I know I know 3 years too late, but they make tent seam sealent which also would work very well. Well, have a good friday sir, I have a job I hate and a son who hates me waiting for the rest of the day! Cheers!
Jeffrey
Hey Jeffrey! Garden’s pretty good – harvesting spinach, collard greens, lettuce and sugar snaps in abundance. We’ll see if the tomatoes and bell peppers feel like they have enough sun to produce in a month or two. Do keep looking for a community garden…most of them have websites at this point (or at least the city-wide program does, so you can find out about starting one in your neighborhood). Which city are you in?
The fruit tree swap sounds wonderful – and mostly of things I couldn’t grow here anyway! Hope you’re making good use of the other fruits, even if guava isn’t so great.
Glad the messenger bag worked out, have a good weekend!
Hola! I found this blog while trying to figure out where I can get some Arborio rice in Boulder…have any insights? I’m guessing King Soopers is a no…
Funny you ask – I’ve been scolded before when I thought that “medium-grain” could act as a substitute. (OK! I understand now that’s unacceptable!) I find that any store that has a decent bulk section carries arborio rice in their bulk area – we use Ideal (whole paycheck), but I bet some Safeways and King Soopers would have it too if you look in that area.