Dan’s Porcini Mushroom Risotto Recipe
1 large Yellow Onion, chopped course
3 oz Pancetta Diced
1 oz Dried Porcini Mushrooms, rehydrated and chopped, reserve water (add to broth and heat)
4 table spoons Extra Virgin Olive oil
1 tomato, chopped course
1.5 cups uncooked Arborio Rice
4 cups chicken or vegetable broth
1/3 fresh porcini slice 1/4″ thick
1/4 cup grated Parmesan cheese
Sauté Onion and Pancetta in olive oil for 3 minutes, add the rice and stir thoroughly (2 min.) to coat the rice with oil, add hot chicken broth one cup at a time while stirring. Continue stirring and adding broth as it is absorbed by rice. Add the fresh tomato, cheese and fresh porcini and stir for several minutes. Salt and pepper to taste!
Mushroom and Walnut Pâté Courtesy of Patty's Pinot Closet Makes about 2-1/2 cups Serve with sliced French Bread, pita wedges, bagel chips, or crackers. Ingredients: 4 ounces walnut pieces, lightly toasted 1 2-oz shallot, peeled, cut in 1-inch pieces 2 cloves garlic, peeled 12 ounces mushrooms, cleaned 3 unsalted butter 1 tsp Herbes de Provence 2 Tbsp dry sherry or brandy 10 ounces low-fat cream cheese, cut in 1-inch chunks ½ tsp Tabasco or other hot pepper sauce In a Food Processor fitted with the metal blade, pulse to chop walnuts finely, 15-20 times;
remove and reserve. With machine running, drop shallot and garlic down feed tube to finely chop;
process about 10-15 seconds; remove and reserve. In 2 or 3 batches, pulse to finely chop mushrooms,
15-20 times. Over medium heat, melt butter in a stainless 3-1/2 quart Sauté Pan. Add chopped garlic, shallots,
mushrooms, and Herbes de Provence; cook until vegetables are tender and mushrooms have given up all
their juices, about 15-20 minutes. Raise heat to medium high; stir in sherry or brandy and cook until
evaporated. Remove from pan and let cool. With the metal blade still in the Food Processor, pulse cream cheese until softened.
Add cooled mushroom mixture and pulse to combine. Add chopped walnuts; pulse to combine.
Transfer to a crock or serving bowl and chill for at least 3 hours. May be made up to 2 days ahead.