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Mushroom Foraging

Mushroom Foraging

Farm to Plate - Sn 1/Ep 2Farm to Plate - Sn 1/Ep 2

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Guy Turland is off the coast of Washington state in the heavily-forested Pacific Northwest to forage for mushrooms and create a hearty mushroom risotto.

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- G'day guys, my name's Guy Turland from Born to Harvest and every chef knows fresh is best. In this series we'll be foraging, fishing, and farming for the freshest ingredients. We're leaving the kitchen behind, getting in the great outdoors, cooking seasonal recipes on the beach, in the forest, and on the paddock so come join us, yoo! Off the coast of the Pacific Northwest in Washington, the region is lush with forests, home to all kinds of unique plant life. So we're out in the bush and we're foraging for mushrooms and we're hunting for these guys so I can make a beautiful risotto so we're going to make like a gorgeous mushroom stock and we're going to fry off these and mix it through some arboreal rice with parmesan cheese and some beautiful fresh herbs and these guys are going to taste so good in our risotto. With the winter rains come a new crop of mushrooms, and on the Sonoma coast there are so many different varieties. I'm here with David Campbell, a local mushroom expert. - I have very deep intimate relationships with mushrooms. I go in the woods and I find them and I take people in the woods with me and we all find them and then we go eat the edible ones and we have fun talking about the ones we're not going to eat. - So nice out here isn't it? We're hunting for some porcinis so we're exploring to the bush, checking at the base of the trees, seeing what we can find. So that's one there right? It's just so perfect. - Yeah it looks fake. - It seriously does! It's unbelievable. - [David] Get your hand on the base. I want to get down low 'cause I don't want to break off on me so I make sure that the very bottom is letting go. - [Guy] Okay yeah. - And then I can lift it out. - [Guy] So you just sort of apply a little pressure, give it a little shake. - [David] Yeah you can feel it come loose. - [Guy] Yeah yeah. - [David] Pops right out nice and easy. - Oh wow, okay so this is what we're after. I'm so excited to taste this guy. It's actually the perfect porcino, look at it! It's unbelievable. - The king bolete or the porcino has, it just has a certain stature to it. Typically the fat stalk really substantial girth to the base and then the really beautiful range of colors, this really warm reddish brown tan-- - And the sponge base as well. It's just so perfect. - This is clitopilus prunulus, nickname is the spy mushroom or also sweetbread is also known by, but it grows right next to where the porcini are gonna grow so it's an indicator that when you see this mushroom you should pay extra close attention immediate to the immediate area. - So I'm looking for them as well as these. - Well these are easy to spot 'cause they're so white. These tend to be hidden in the grasses and tucked down frequently. - Okay great, awesome. Oh that's a porcini right there. - [David] Look what we got. - Look at this, oh wow it's gorgeous. I can honestly say they're the biggest mushrooms I've ever held in my life. - [David] Like I said, big game hunting. - Yeah seriously, big kings. - And just throw this in some boiling water and let it simmer for a while, oh it makes this dark stock. It's got, looks like you put corn starch in it, gets really viscous. - [Guy] I'm gonna do that for the risotto so that's perfect. - [David] Absolutely yeah. - With a basket full of awesome mushrooms, it's time to cook up an epic risotto. So with any good fresh foraged produce the first step before we eat it is cleaning it right? - That's right because dirt is not gourmet. - [Guy] No it's not gourmet, but it's natural. - [David] So we're just kind of inspecting for any dirt which is often by discoloration. The small amounts of dirt can really mess up the enjoyment of a dish, so it's really important to be careful in this process. - [Guy] So that one's ready to go. - [David] That's ready to go, yes. - The first step for this recipe will be to make a broth or a stock. We're going to use these beautiful porcini gills to get the flavor in there, we're going to need some onions, a whole bunch of herbs, some garlic. It's gonna go in with some veg stock and we're going to infuse those flavors 'cause that's all gonna impart into our beautiful risotto later on. So our stock is ticking away. The next step is to start frying off our mushrooms. So we're going to dice up the porcinis. How beautiful is that? So I got some butter, little glug of olive oil and we're just going to melt that down. So hot pan and make sure you don't flood the pan with too many mushrooms 'cause the moisture will come out and it will end up sweating away instead of pan frying, so we want that color, we want that texture, and we want that flavor. Got some sliced garlic here as well. It's gonna go in there, and then we're going to go straight in with our mushrooms okay? Don't want to burn our garlic. Straight in with the mushrooms. And just let them sit. And get some color, let that butter coat it. So we're just going to pull apart these chanterelles and just make them through there as well. They cook a lot quicker, these chanterelles as opposed to the porcinis. So just very roughly chop up some sage and some oregano and that's going to go in there with the mushrooms. Give it a quick season of salt and pepper. And now I'm just going to toss that through. All right, so once your mushrooms are tender, they're seasoned, all the herbs are in there, we're going to take them off, we're going to fold these through our risotto later on, so straight onto a plate, that smells unbelievable. The herbs, okay what we're going to do is we're going to do a beautiful garnish for our risotto. I'm going to go for a cross section of this awesome mushroom, look at this. That's going to sit on top of our risotto so again hot pan, some butter, straight down and just let that cook and heat and get color. And then with these beautiful chanterelles I'm just going to tear them and cook them around the outside. So you really want to get some color on these like a steak, look at that. How beautiful is that? Okay so our stock is ready, our mushrooms are ready. Next step is to make our risotto so what we're going to do, using a warm pan we're going to crack our rice and by crack our rice I mean get heat into it, and mix it and mix it 'til it becomes nice and warm. So I'm preparing it and getting it ready for the stock, so when that stock hits the rice it absorbs it in. So the rice is cracked and what you want it to be you know just hot to touch, and you can smell it's starting to toast and that's when you know it's ready for stock, so stock is going to go straight in there and you're gonna hear it sizzle. That's gonna take it in straight away, and we're just going to keep stirring it, keep releasing that starch, keep cooking it down. Risottos always are a little bit of work. But it's well worth it, just constantly moving that rice, constantly adding a little stock and constantly having a taste and you want it to be al dente, so firm to the tooth. So we're going to fold some parmesan, just a little bit of butter and the remainding of our beautiful mushrooms through our risotto now that it's cooked and ready to go. Just fold that through. Look at the color. All those mushrooms. A few last touches. And then it's time to feed the critic. You want to taste this? It's my beautiful risotto with your beautiful mushrooms, well our mushrooms we foraged for them. - Oh it's too beautiful to eat. - It's gorgeous, try it. - Maybe just this once. - Yeah. - [David] I love to be able to see the shape of the mushroom. - That's so important, I mean. - It really is. - Yeah. You know keep it nice and thick and chunky and you know textural like you were saying. What do you think? It's all about the mushrooms. - The risotto's pretty good too. - Great, all right well thanks for watching guys. As we know fresh is always best. Make sure to check out all the other episodes and we'll see you next week.

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