Best Wild Mushroom Cartoccio Recipes

Wild Mushroom Risotto image

Provided by Lori De Mori

Yield Makes 6 first-course servings

Number Of Ingredients 10

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Porcini Mushrooms With Beans 'Al Cartoccio' image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

8 ounces white beans
2 tomatoes, peeled
1 sprig sage
1 sprig rosemary
1 garlic clove
Freshly ground black pepper
Pinch chili powder
Salt
8 porcini mushroom caps
4 cloves garlic
1 sprig 'nipitella' (this can be substituted with oregano or marjoram)
Salt and pepper
4 large tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 325 degrees F. (160 degrees C.).
Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked.
Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.
Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.
Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes.
Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot.