(Click here for Mushroom Risotto PDF)
The musty, damp air. Songbirds belting their tunes. Tender wildflowers peeking through the rich soil. These things all lead me to one thought. It’s mushroom season!
Let me come clean right now. I hate mushrooms. At least, that is what I thought. For. Years. They are slimy. They taste like dirt. They make my teeth squeak.
Then Mystery Man and I dined at Artist Point, a restaurant at the Wilderness Lodge at Disney World. He ordered the Smoked Portobello Bisque. After listening to the chorus of yummy slurps and ‘Mmmmmms,’ I asked him for a taste.
So is this what mushrooms are supposed to be all about? It was pleasant. Actually, more than pleasant. Meaty, mouthwatering, deep flavors aroused my tongue. In a possibly trendy, probably hipster (but I don’t know, I’m not that cool) word, Umami.
This was the beginning of a whole new culinary road. Mushrooms. I started considering menu items that contained them. I never again dismissed a recipe that called for them. In fact, now I cook with them often, and this is one of my favorite side dishes. (I serve it with Pan Fried Pork Chops or Steelhead Trout).