How to Select, Store and Cook Mushrooms
contributed by St. Supéry Chef Ron Barber

Try to select mushrooms that are clean, dry and free of blemishes. The best way to store fresh mushrooms is in a paper bag in the refrigerator. Mushrooms that are dirty should be quickly rinsed (not soaked) with cool water or wiped with a damp cloth just before cooking.

Mushrooms are often cooked separately before being added to other ingredients. My favorite method is to roast them. Simply toss the cleaned mushrooms with a little olive oil, salt and freshly ground pepper and spread them out on a parchment paper lined sheet pan or non-stick cookie sheet. Roast in a pre-heated, 400-degree, oven until they give up their water and are tender. This will take about 15 to 20 minutes depending on the type and size of the mushrooms. Another technique is to sauté them. Use a large pan with about two tablespoons of oil per 8 ounces. Heat the oil over high heat then add the mushrooms. Season with salt and pepper and stir until the juices are released and the mushrooms are browned. Don’t overcrowd the pan or the mushrooms will steam instead of brown.

The following rice dish really brings out the wonderful earthy flavors of mushrooms and can be served as a side dish or main course.

Wild Mushroom Risotto
Serve with St. Supery’s Napa Valley Chardonnay
1 pound assorted wild mushrooms - sliced (morel, porcini, chanterelle or whatever is available)
1/4 cup shallots - finely chopped
1 teaspoon garlic - minced
4 tablespoons olive oil
1 tablespoon lemon zest - grated
1 1/2 cup arborio rice
5 cups chicken stock or low sodium chicken broth
1/2 cup St. Supery chardonnay
1/2 cup Italian parsley – chopped
3/4 cup parmesan cheese – freshly grated
salt and pepper

Place 2 tablespoons of the butter and the olive oil into a large sauté pan. Sauté the shallots and mushrooms over medium heat until just cooked. Season to taste with salt & pepper. Set aside.
Bring the stock to a simmer in a medium saucepan. Heat the olive oil over medium heat in a large saucepan and sauté the rice, garlic and shallots for about 5 minutes – stirring constantly. Add the wine and cook until absorbed. Add the hot stock, one cup at a time until each addition is absorbed. The rice should be fully cooked but not mushy. This will take about 20 minutes. Add the mushroom mixture, parmesan, lemon zest and parsley. Adjust the seasonings and divide between 4 warm bowls.
Serves 4 as a main course.