Recently I ate false morels first time in my life. My co-worker had found lots of them and she gave me a small box of boiled false morels. I used them for a mushroom risotto, which was great. About a week later I was at my grandparents’ summer cottage and found some false morels myself. I picked them, boiled them three times in lots of water and made a creamy sauce. False morels are delicious, but they must be prepared properly, because they’re very poisonous when they’re raw.
Mushroom Risotto
300g boiled false morels
OR 1 l any fresh mushrooms
oil
2 shallots or 1 small onion
2-3 garlic cloves
glass (1-1,5 dl) white wine
300 risotto rice
hot vegetable broth (home made or from cubes)
salt, pepper
fresh parsley
2 tbsp margarine
Peel and chop the shallots and garlic cloves. Coarsely chop the mushrooms. Fry/sauté the mushrooms in oil on a frying pan and meanwhile prepare the risotto. Heat couple of tbsp oil in a pot and sauté the shallots and garlic until soft and translucent. Add the rice and sauté couple of minutes. Add the wine and stir until it’s absorbed. Add a ladleful (1 dl) broth and simmer until it’s absorbed. Keep adding broth and stir often until the rice is done (it takes maybe 15-20 minutes). Remove from the stove and stir in (freshly ground black) pepper, parsley, margarine and mushrooms, and salt if needed. Cover with a lid and let sit about two minutes before serving.
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