The Destination Dish: Mushroom Recipe

Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month, Destination Hotels & Resorts selects an ingredient and challenges our chefs to create a recipe using the chosen ingredient. This month, the featured ingredient is mushrooms.

Whether you use them in a side dish or as the main event, mushrooms add taste, compliment any dish, and provide so many options for delicious recipes. Mushrooms provide vitamins such as thiamine, riboflavin, niacin, and biotin, so they are also super healthy! Mushrooms come in a variety of types and can be utilized fresh, sautéed, marinated, seasoned, grilled, stuffed or baked. 

Vail Cascade, a Vail mountain resort offering spacious guestrooms and premium condominium rentals in Vail, is pleased to feature this mouth-watering side dish, Wild Mushroom Risotto, created by Jay Spickelmier, Sous Chef at our Vail Colorado, signature creek-side restaurant Atwater on Gore Creek. The dish is sure to enliven your taste buds and is available all month long at Atwater.   

Take your taste buds on a sensory journey as you savor creative American cuisine paired with an eclectic list of craft beers at Atwater on Gore Creek. This mushroom risotto is the perfect compliment to our 20 oz. Bone-in Buffalo Ribeye paired with Amber Ale, Rainbow Trout paired with Stout, or Crispy Pork Shank paired with Brown Ale. We're so excited about it, we thought we'd share this rich, creamy authentic recipe with you. 

Wild Mushroom Risotto
Serves:  6

Mushrooms, sliced, 1/4 pound
Farro grain, 2 cups   
Fresh ginger, 1 oz.
Minced garlic, 1 oz.   
Minced shallot, 1 oz.
Butter, 3 oz.
Fin herbs, 1 oz.
Parmesan cheese, shaved, 2 oz.
Cream, 1 cup

For the Farro
Toast lightly in a pot with a Tablespoon olive oil, garlic, shallot and ginger. Cover with water or chicken stock and simmer for 20 to 25 minutes.

Remove from pot and spread out on a cookie sheet to cool quickly.  The Farro should be slightly al dente. Set aside the farro for later. 

Heat up a sauté pan, sauté the mushroom in the butter and a dash of olive oil until golden brown. 

Add the farro, cream and parmesan cheese to the mushrooms, reserving a little of the cheese for garnish. 

Optional Garnish ideas
Crispy Squash Blossoms and fresh herbs.  Speck or a cured or smoked pork product would always work well in this dish.

We hope you enjoy it as much as we do!