Champilège final : genmai ‘shroom risotto

Let’s make a creamy brown rice risotto. You need a little more time, but at some point, the broth thickens just as much as with white rice.

That’s the last dish made with this basket of assorted mushrooms :

The series :
Champilège 1 : Paris in salad.
Champilège 2 : shiitake in amuse-gueule
Champilège 3 : awabitake, bunapi, in pie soup
Champilège 4 : maitake, eringi, in quiche

shiitake,awabitake, bunapi, champignon de Paris, maitake, eringi…
I had a few of each left, plus a few feet :

Minced the feet, red onion, lots of garlic…

New crop rice of this year. Tsuyahime, Princess Tsuya.
From Yamagata Prefecture, well the only problem is it’s a bit close to Fukushima. It’s a cultivar close to Koshihikari.
That’s a good risotto rice.

That’s a Japanese risotto. A fusion if you prefer. I’ve used kombu seaweed to make dashi stock. There is wine. The main seasoning is miso. Salt, pepper, olive oil, and thyme on the top :

Champilège 4 : maitake quiche

A simple quiche, with a bouquet of two mushrooms.

Eringi, (cultivated pleurotes).

Maitake.

With a little red onion.

Champilège 3 : Fall fungi pie soup

Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

Bunapi and awabi-take.

In a white wine chicken broth, with thyme.

Sealed, and baked.

Champilège 1 : Paris in salad, and Japanese mushrooms

Mushroom of Paris . Mousseron de Paris.

A florilège is a book with a collection of poems. A champilège is a blog with a collection of mushroom dishes. It’s the full season, get ready for the series.

This Paris mushroom was one of the first cultivated from 19th century and it was produced in the underground tunnels of Paris. Besides the name “mousseron” used for the wild version passed into English as “mushroom”. So now that you are more knowledgeable, you can eat some…

Sliced and sprinkled with lemon-juice (otherwise they turn dark, which is not bad, but not pretty). Add to your Autumn salads. On the first photo, they are topping shredded cabbage, and covered with a vinaigrette sauce.

Family photo :
Maitake -Bunapi (shimeji)- Awabitake
Shiitake -Eringi

You will see them in the next 3 posts.
These are some of Japan’s mushrooms. All cultivated.
They are called kinoko or ~take. I think both are cute as “ki no ko” sounds like children of trees, and “~take” sounds like mount~ . So baby trees or mini-mountains for insects.
Some other Japanese fungi :
nameko

hanabi-take

yamabushi-take

kikurage

enoki

shimeji

There is only one wild mushroom, that is very expensive :

matsutake

Konnyaku and eringii in ginger nikomi

An easy Japanese dish.

Konnyaku (konjac). You can use blocks too, just cut them in slices or cubes.

Eringi mushrooms, cut in cubes.

Ginger. Minced. I put a good amount.

Kombu seaweed. A small cut. Later after cooking, I cut it into ribbons.
Soy sauce and mirin (or sake + sugar), 3 tbs of each. A little red hot chili if you want. Cover with water. Let simmer. I cooked 30 minutes.

Reheat the next day. Enjoy as a rice topping, a side dish or in negiyaki.