A couple of weeks ago we had some heavy rains. The rain, coupled with the warm weather, brought out some nice flushes of golden oyster mushrooms in our woods. They were a bit dirtier than the ones you buy at the market so I did have to wash them. Since they do absorb water quite readily I dry fried them for a few minutes to get rid of the excess liquid. Them I added the oil to the pan to brown them up for the risotto.
Here’s the recipe I use:
Instant Pot – Brown Rice Risotto with Golden Oyster Mushrooms
Serves 2-3
1 T. + 1 T. olive oil
1 medium onion, diced
3 garlic cloves, minced
3 T. dry white wine or 2 tablespoons dry vermouth
1 cup short-grain brown rice
2 cups chicken or vegetable stock
Salt
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese, plus more for serving
2 c. sliced oyster or other mushrooms
Heat your pressure cooker using the Sauté function. Add the oil and the onion. Sauté for 2 minutes or until the onions are somewhat translucent. Add garlic and sauté for 30 seconds. Add white wine or vermouth and cook, scraping the bottom, until most of the liquid is absorbed.
Turn off the sauté function and add the rice, stock, and a 1/4 tsp. of salt. Secure the lid and cook for 25 minutes at high pressure with a natural release.
While the rice is cooking, sauté your sliced mushrooms in 1 T. oil for about 10-15 minutes.
Once the pressure has been released, remove the lid and add the butter and Parmesan. Stir vigorously for a few minutes until the rice is creamy. Stir in your mushrooms. Serve topped with a little more Parmesan. Garnish with something green. I used nasturtium leaves and flowers. Enjoy!