Chantertelle mushroom

In his article, “A walk in the woods” [Spring 2013, page 18], Brian Banks provides recipes for two delicious meals made with local forest foods.  You may also want to try these two equally mouth-watering recipes.

Wild Mushroom Risotto

6 first-course servings, preparation time: 1 hour


  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)


  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  • Add 1/4 of mushrooms and sprinkle with salt.
  • Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
  • Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm.
  • Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat.
  • Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes.
  • Add rice and increase heat to medium.
  • Stir until edges of rice begin to look translucent, 3 to 4 minutes.
  • Add white wine and vermouth and stir until liquid is absorbed, about 1 minute.
  • Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cups, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes.
  • Stir in sautéed mushrooms.
  • Continue adding broth by 3/4 cups, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
  • Stir in 1/4 cup grated parmesan cheese, if using.
  • Transfer risotto to serving bowl.
  • Serve with additional parmesan cheese alongside, if desired.

(Recipe: Lori De Mori, source:
Moose Steak with Mushroom Sauce


  • 1 large moose steak
  • 3 tablespoons bacon drippings
  • 1/2 cup bouillon or consommé
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 3 tablespoons tomato paste
  • 1/2 cup water or sherry
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons unbleached all-purpose flour
  • 1/4 cup cream
  • Dash of paprika


  • Heat the bacon drippings in a large skillet and brow the steak on both sides, thoroughly.
  • Add the broth, onion, garlic, and tomato paste diluted in the water or sherry.
  • Cover the pan and simmer for 1 hour or until the meat is tender.
  • Remove the steak from the pan and keep hot.
  • Add the mushrooms to the pan liquid; cover and simmer for 1 minute.
  • Thicken with flour and water mixture.
  • Dilute with the cream.
  • Heat thoroughly.
  • Taste for seasoning and pour over the steak.
  • Sprinkle with the paprika.