Cooking with foraged ingredients. Tonight we're making slow-cooker risotto with chanterelles.
Where are you from, roughly? I'm in Oregon and I get pretty decent chanterelles this time of year.
>>7884606
Halfed the larger chanterelles, smaller ones are going in whole.
>>7884610
I'm in Mississippi.
>>7884617
Saute the chanterelles with some diced yellow onion, garlic, and butter.
>>7884606
Hey OP, I have gotten a huge bag of homemade, dried chanterelles. Do you have a suggestion of how to use it?
>>7884631
Add the arborio rice after the chanterelles have given off liquid. Saute for a few minutes.
>>7884640
I've used dried chanterelles in chicken marsala. The marsala wine did a decent job of rehydrating them.
>>7884648
Add the rice and chanterelle mixture to the slow cooker.
>>7884657
Add chicken broth. I'm currently out of homemade stock and I'm on a budget, so the canned stuff is going to have to do.
>>7884668
Put the slow cooker on high for approximately an hour and a half. Now we wait. I'll provided an update once the rice is cooked.
>>7884655
I made a mistake, they were actually horn of plenty's
>>7884693
I haven't used horn of plenty's before, but I imagine they would still work well in a marsala dish.
>>7884606
>I'm a poor fuck that dumpster dives and eats random fungus I find
all you're missing is a tripcode and a signature
>>7884741
Your lack of intelligence is showing.
>>7884741
Picking mushrooms is such an incredibly upper middle class trendy hobby though.
>>7884761
Plus, I often sell what I forage to local restaurants. It's an easy way to make ~$500 a summer.
>>7884671
The rice is taking a little longer than anticipated to cook. Updates are forthcoming.
Any good course on identifying local edible mushrooms?
I love mushrooms but have never gotten around to going out and hunting them, so I'm stuck with normal grocery store fare.
>>7884925
I'd suggest purchasing an identification guide if you plan to become serious about mushroom hunting. On the other hand, it isn't hard to stick to easily identified fungi. Pic related is an example I found last week.
>>7884872
The rice has absorbed a lot of the broth, but it is still slightly al dente.
>>7885081
Add parmesan cheese.
>>7885084
Then mix in some sweet peas. Cover for another 30 minutes. Final updates forthcoming.
>>7885093
Rice is now done.
>>7885192
Final product finished with more parmesan cheese and black pepper.
>>7885201
Jelly as fuck
>>7884668
If you're on a budget why not use boullion?
>>7885084
>not myzithra cheese
faggot
>>7884935
Well if you find any regular looking ones, you could always try this out.
https://www.youtube.com/watch?v=zOgR4NsidZg
>>7885258
That's OK. It was delicious and I have leftovers.
>american """""risotto"""""
>>7885303
Is that supposed to insult?
>>7885093
The Peas killed me
>>7885315
Eh. To each their own.
>>7885323
I would've used frozen and blanched then canned. It's really the color, the grey just made it look not appetizing
>>7885333
Oh well. I may try frozen next time.
jelly
nice thread
