Texas State “Star Mushroom” and a Chef Inspired Risotto
What do the Bluebonnet and the Pecan tree have in common? Well, if you grew up here you know they are official Texas state symbols. Bonus points if you also know the Mockingbird is the official state bird. Like many of you, I have known about these since I was “knee high to a grasshopper”.
But did you know Texas has a state mushroom? The “Texas Star Mushroom” is the shape of — you guessed it — a star. Perfect for the Lone Star State! While this mushroom isn’t recommended for consumption, fungi is emerging as a new ingredient in the culinary world. We are going to talk about the history of the state mushroom and then give you a chef level fungi recipe to cook at home. Texicureans are always looking to learn and share in the kitchen!
The Texas Star Mushroom actually grows on decaying Cedar Elm stumps. It is also known as the “Devil’s Cigar” due to its shape before bursting with a hissing sound and small puff of smoke into a star.
So where can you find this rare mushroom? First known identification was well over 100 years ago in Austin in 1893. As late as 2021, it was spotted on a farm in Round Top, Texas and so began the push to acclaim it as the official Texas fungi. Scientifically known as Chorioactis, it most commonly grows in central and north Texas.
Chorioactis is new on the Texas scene as a state icon. After passing the House and Senate, Gov. Greg Abbott declared it as the Official Texas mushroom in June 2021.
While not considered poisonous, its rarity – one of the rarest in the world, and the lack of research concerning its health effects, consuming it is not recommended. Fungi as a culinary ingredient have recently become extremely popular due to their health benefits and tastiness. For our recipe this month – I was so fortunate to prepare an amazing tasty fungi dish with a Certified Executive Chef – Clifton Dickerson.
With over two decades of experience in the culinary industry, Clifton is Lead Chef Instructor at the Auguste Escoffier School of Culinary Arts in Austin. He is dedicated to shaping the next generation of chefs through a hands-on, mentorship-driven approach.
We jumped into the kitchen together and prepared his personal creation: Creamy Risotto and Sauteed Wild Mushrooms. Just that little touch of whiskey and lard render a flavor that will make your heart sing!
So look out Taco Tuesday – Mushroom Monday may be on the horizon!
Creamy Risotto with Sautéed Oyster or Wild Mushrooms
Ingredients
Creamy Risotto
- 1 med onion
- 3 oz arborio rice about 1/2 cup
- 4 cups hot chicken stock
- 1/3 cup grated parmesan
- salt and pepper to taste
- 2 tbsp butter or olive oil
Sautéed Wild Mushrooms
- 1 pound oyster or other wild mushrooms sliced into strips
- 1 med shallot diced
- 2 oz lard or preferred fat (butter or EVOO)
- 1 oz whiskey
- garlic puree or garlic paste
- salt and pepper to taste
Instructions
Creamy Risotto
- In a large skillet or saucepan, melt the butter or heat the olive oil over medium heat.
- Add the diced onion and sweat them, stirring occasionally, until they are translucent and fragrant: about 5-7 minutes. Be careful not to brown the onions.
- Add the arborio rice to the skillet and stir to coat it with the fat. Cook for about 2 minutes, stirring frequently, until the rice becomes translucent around the edges.
- Begin adding the hot chicken stock to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take about 20 - 25 minutes. The rice should be creamy and tender with a slight bite to it. (Al dente).
- Once the rice is cooked to your desired consistency, stir in grated parmesan cheese to taste and season with salt and pepper.
- Serve the risotto immediately, garnished with additional grated parmesan cheese if desired.
Saute Wild Mushroom
- Heat a large skillet or pan over medium high heat. Add the lard or preferred fat and let it melt until hot.
- Add the wild mushrooms to the hot pan. Cook them until they start to turn golden brown and develop a delicious flavor, stirring occasionally. This usually takes about 5-7 minutes.
- Once the mushrooms are golden brown and delicious (GBD), add the diced shallot to the pan. Saute the shallots until they come translucent and aromatic, being careful not to burn them.
- Deglaze the pan with the whiskey. If you like a bit of flare, you can let the whiskey flame up briefly. (Be cautious!), or simply let it cook out the alcohol. stirring constantly.
- Season the mushroom and shallot mixture with salt and pepper to taste. Add a dollop of garlic puree or garlic paste for extra flavor if desired.
- To serve, spoon the prepared creamy risotto on a plate and top with the wild mushroom mixture. Garnish with freshly grated parmesan cheese and chopped parsley if desired.
- Serve immediately and enjoy!
