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.
- 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.