Friday, August 12, 2005

Week 17 - PINE MUSHROOM AND BARLEY RISOTTO

Saskatchewan Menu of the Week -- 10 August 2005

Breakfast -- Scrambled eggs with chopped tomato.
Lunch – Open-face cheese, tomato and basil (toasted).
Dinner – Pine mushroom and barley risotto. Fried fish. Raw kohlrabi.

PINE MUSHROOM AND BARLEY RISOTTO
I picked these mushrooms myself near La Ronge. They are a great delicacy in Japan where they are eaten by men for verility. (A young mine mushroom has the same shape as a certain male body part.) The pearl barley came from the organic mill at Daybreak Farm of Estevan.

Melt 2T butter is a saucepan. Sauté 1C sliced mushrooms. (I used pine mushrooms I picked near La Ronge, but any mushroom will do.) Remove the mushrooms and set aside.

Add 1C pearl barley and stir until the barley is coated in butter and starting to stick to the bottom of the pan. Pour in 1C warm broth. (I used homemade chicken stock). Cook, stirring occasionally, until the liquid is absorbed. Add 1/2 C white wine and cook until evaporated.

Continue adding broth, one cup at a time, until the liquid is absorbed and the barley is creamy and just tender to the bite. Season with salt and pepper. Return the mushrooms to the barley before serving.

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