• Ingredients:
  • 8oz package of sliced FunGuy oyster mushrooms
  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup short grain rice
  • ¾ cup white wine, divided
  • 2 cups vegetable broth
  • 4 ounces clams, shelled and cleaned
  • 4 ounces mussels, shelled and cleaned
  • 4 ounces baby shrimp, shelled and cleaned
  • 2 large or 4 small squid, cleaned and ink sac removed
  • sea salt
  • fresh parsley, chopped

Stir up something special from the sea this week with a sumptuous seafood and oyster mushroom risotto! 

It’s easy to feel intimidated by this creamy risotto, but it’s really easier than it sounds, but requires your full attention to pull off.   Our oyster mushrooms combined with fresh clams, mussels, baby shrimp, and chopped squid are simply stirred together with rice, broth, and wine until thick, creamy, and oh so rich in flavor! 

Don’t know how to clean shellfish and squid? Ask the fish monger for assistance in cleaning and removing the squids’ ink sac. Also, while fresh is best, if it’s out of the budget try using a frozen seafood mix instead. We promise to keep it a secret between you and the FunGuy!

DIRECTIONS:

  1. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth. Chop the larger mushrooms into bite sized pieces and separate the rest from each other. 
  2. Heat half of the olive oil in a large sauté pan over medium heat. Add in the minced garlic and cook 1 minute. Add the oyster mushrooms to the pan and cook 4-5 minutes, or until lightly browned and tender. 
  3. Add the rest of the olive oil to the pan, add the rice, and stir to coat each grain with the oil. Allow the rice to cook, stirring frequently, for about 5 minutes or until it starts to smell nutty and fragrant. 
  4. Turn the heat down to medium low and pour ¼ cup of the white wine into the pan with the rice, stirring and gently scraping any stuck bits from the bottom. The rice will absorb the wine quickly, and once it has, add about ¼ cup of the broth, stirring well. Allow the rice to simmer and absorb the stock before adding more to the pan as it starts to dry. Continue to add ¼ cup of broth, stirring to allow it to distribute through the rice, at a time as the rice cooks and becomes tender and the texture becomes creamy. 
  5. Where there is about ½ a cup of broth left to add, add the clams, mussels, shrimp, and squid to the pan, stirring to combine. Add half of the remaining broth to the pan, stir well, and cover with a lid. Let them cook in the rice about 3-4 minutes. Remove the lid, stir in the rest of the broth, and cover again and turn off the heat to allow the risotto sauce to thicken. The seafood will be cooked when the shrimp are pink and curled into a “C” shape, the clams and mussels will be plump and opaque, and the squid will be a bright opaque white. Taste and season with salt as necessary. 
  6. Serve immediately with chopped parsley on top!
  7. Have a Fun meal!