Let’s make wild mushroom risoto. Hey, we’re in the Oregon coastal range looking for mushrooms and we found a ton of lobsters. Look at these guys here. Look at this one. And ears, too. Look at that. Beautiful. Look at that color. We found another good one right here. Look what it’s beneath. Wow. M. That’s nice. There’s a person who wants to It’s the next day and we’re out on the golf course right now and we found another one of these lobster mushrooms while we’re out here. We’re going to get these back and make these into a risoto. Look at that. We found a chantrell, too. Whoop! Too cool. Hey, we’re back in the kitchen with the lobster mushrooms we found from the other day and some chantrails we found on the golf course. A little bit deeper. There we go. Look at that. Okay, these are the ones that we’re going to be using for the risoto tonight. We’re going to dehydrate these bits and then just this is all trash. Let’s get an onion chopped. We don’t actually want these to turn brown. We just want to get all the water out of these chicken stock. Oh my god, lobster mushrooms actually taste like lobsters. Can’t believe we found these on a golf course. Wild the color these turn. These are so meaty. Christ, that’s good.
1 Comment
unc did you go to culinary school?