Mixed "Wild" Mushroom Risotto

Shiitakes and oyster mushrooms are often referred to as wild, even though they are now cultivated, they have more intense and earthy flavors than the button mushroom.

3 cups canned vegetable broth
1 cup dry white wine
2 tablespoons (1/4 stick) butter
8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 cup arborio or medium-grain white rice
1/4 cup grated Parmesan cheese

Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.

Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Sauté until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

Serves 2 as a hearty main course, 4 for an appetizer.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.