Foraging and Cook - Winter Wild Mushroom Risotto, Oyster Mushrooms, Velvet Shanks & Jelly Ears

In this video, we will Forage for Grey Oyster Mushrooms, Jelly Ear Mushrooms & Velvet Shank Mushrooms before cooking up a fantastic, nutritious and super tasty Winter Wild Mushroom Risotto.

James Wood takes you out to the Wood to look for some fantastic wild ingredients to forage before cooking up an incredibly tasty Winter Wild Mushroom Risotto with the finds.

For Full Identification guides click below:
Foraging Grey Oyster Mushrooms -
https://totallywilduk.co.uk/2021/11/25/greay-oyster-mushroom-pleurotus-ostreatus-identification/

Foraging Jelly Ear Mushrooms -
https://totallywilduk.co.uk/2020/04/30/identify-jelly-ear-mushrooms/

Foraging Velvet Shank Mushrooms -
https://totallywilduk.co.uk/2021/11/25/velvet-shank-flammulina-velutipes-identification/

The Recipe...

So youve been out and found a whole load of wild mushrooms, firstly you need to make sure theyre edible have a quick intro guide here or you can look at our entire mushroom guide list here. If youre still not sure why not join us on a guided foraging walk so we can help you?

This risotto recipe is full flavoured, creamy and delicious. The best thing about this recipe is that you can add whatever wild mushrooms you find to flavour it. Wild mushrooms will add the most amazing, deep and flavoursome sauce to this recipe. This dish will reflect the place you forage from and ingredients you can pick easily. Think chopped Chanterelle, Ceps/porcini, a sprig of mugwort or yarrow and whatever wild greens you can find.

Ingredients: to serve 6

For the rice

500g risotto rice
2 ltr Veg Stock
Everything else:

2 white onions, skinned and sliced
3 chunky cloves garlic, peeled and finely chopped or pickled wild garlic
50g parmesan cheese, grated (remove if vegetarian)
400g wild mushrooms heres a list of our favourite edible wild mushrooms
Other wild ingredients hogweed shoots, nettle, sea aster, willow herb etc

Method:

Heat a little oil in a deep pan and cook the onion until soft and browning. Increase the heat and add the mushrooms and cook for 5 minutes on high heat.
Add the rice and garlic allow it to absorb any juice from the pan 1 minute
Add the veg stock slowly, about 50-100ml at a time, allow most of the juice to be absorbed by the rice before adding more. It should take about 20 minutes in total.
Enjoy with a little grated parmesan.