This evening I decided it was time to cook an indulgent, delicious, hearty yet healthy dinner that is 100% free of gluten and dairy.
I had a bag of dried lobster mushrooms that I got from the Ballard Farmer's Market this winter, and thought it was time to pull them out of the freezer and put them to good use! Foraged and Found Edibles has a great stand at the sunday market, always full of interesting and beautiful finds. This spring they had baskets full of stinging nettles (yes, they're delicious once cooked!), fiddle heads, and many many mushrooms.
What better with a good risotto, than a perfectly roasted chicken? We had rosemary and garlic roasted chicken, rubbed with olive oil, black and white pepper, bay leaves, and a bit of brown sugar.
Lobster mushrooms are such a cool species, and they actually look like chunks of real lobster. In a risotto, they add a perfect textural blend to the creamy arborio rice.
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