If you like Black Trumpet Mushrooms then this recipe is for you! There is nothing better than making a dish with ingredients from your garden or foraged from the woods! This Black Trumpet Mushroom Risotto with Kale is rich, creamy, and full of deep, earthy flavor. Comes together in about 40 minutes and serves 6.
This creamy risotto recipe is a little variation to classic risotto with a delightful nutty, mushroom flavor.
Key Ingredients
For full list of ingredients and serving sizes, see Recipe Card below.
- Fresh Black Trumpet Mushrooms: the star of this recipe! More about black trumpets below
- Fresh Kale
How to Make Black Trumpet Mushroom Risotto
- In a large skillet with deep sides or a dutch oven, melt two tablespoons butter over medium-high heat. Add the onion and sauté for 3-4 minutes, or until onions are translucent.
- Add rice and sauté about 1 minute. Then add wine. Cook stirring continuously so rice does not stick and until liquid is absorbed.
- Pushing rice to the side, melt remaining one tablespoon of butter, add garlic and chopped mushrooms. Sauté until garlic becomes aromatic, about 10 seconds.
- Add 1 cup of the vegetable broth and bring to a simmer. Stir frequently until liquid is almost gone. Add another cup of broth and stir. Repeat this method adding one cup at a time, until all the broth has been added and rice is cooked. This will take about 18-20 minutes to achieve a creamy consistency.
- Add chopped kale to the risotto and allow to for about 2 minutes, stirring continuously. Stir in Parmesan.
- Serve and enjoy!
Storage
Store in an airtight container for up to 5 days.
What are Black Trumpet Mushrooms
Black Trumpet Mushrooms are wild mushrooms that have a unique appearance, with a deep black or dark brown color and a funnel-shaped cap that resembles the horn of a trumpet. The cap is often curled with wavy edges. They have a rich, earthy, and smoky flavor that can be described as a combination of umami, fruity, and slightly nutty notes.
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Black trumpet mushrooms can be found at a local farmer’s market and health food stores. You can at times find them in the dried mushroom section in some grocery stores. I am fortunate to have large patches of black trumpets that grow in our nearby trails during late-summer to fall months. It is the ONLY mushroom I will forage as they are easy to identify.
It’s important to be cautious when foraging for wild mushrooms, as some species can be toxic. Proper identification is crucial. Black trumpet mushrooms have a unique appearance, but if you’re not experienced with mushroom identification, it’s important to seek out and to learn from experienced foragers or mycologists before consuming any wild mushrooms.
As stated above, while black trumpets are very easy to identify, it’s important to be certain of what you are looking for. Once you have the knowledge, your walks in the woods will give you a whole new experience!
Note – Most states have a list of experienced foragers or have classes you can take to help identify different species. In NH, there are many classes in the northern part of the state that offer whole day classes with classroom time as well as foraging in the woods to gain experience. I was lucky enough to know someone who has been foraging for over 30 years. While he has shown me many different types of mushrooms that are edible, black trumpets remain to be the only mushroom I will forage on my own.
FAQ’s/Substitutions
White Rice: Arborio Rice, also known as Risotto rice (Italian rice), works best. However, I don’t always have that on hand and will simply use what I have, which is typically long grain and it’s works great!
Mushrooms: While the main ingredient in this recipe is the Black Trumpet Mushroom, it can be substituted with other fresh mushrooms such as, shiitake, button, porcini, or cremini mushrooms.
Kale: High in nutrients! This dark leafy green is full of vitamins, minerals, fiber and iron. On average, a serving of fresh kale yields about 3 grams of protein. However, other greens will work in this recipe, Swiss chard or spinach work also. Both are highly nutritious as well.
White wine: I use regular inexpensive dry white wine, as the alcohol cooks off in the cooking process. Because I am not a white wine drinker, I will buy the small 4-packs of the 187ml. bottles. This way I don’t waste as much if I don’t end up using all of the wine. If you don’t have white wine in your pantry, regular white cooking wine can be used as well with the same results.
Serving Suggestions
- Serve with a simple salad
- Add a protein, such as this Air Fryer Tofu or Baked Tofu
- Roasted vegetables
- Slice of Sourdough bread
If you like this mushroom recipe, you might also like to try these Blue Cheese Stuffed Mushrooms that are absolutely decadent. You also might like this Creamy Kale and Butternut Squash Risotto.
If you make this recipe I’d love to hear from you! Drop a comment below and let me know how it come out or if what types of mushrooms you forage.
Black Trumpet Mushroom Risotto with Kale
Ingredients
- 3 tablespoons Butter
- 1 cup onion, chopped
- 1½ cups Rice, uncooked arborio
- 3 cloves garlic, minced
- 1½ cups Black Trumpet Mushrooms, chopped
- ½ cup white wine
- 4 cups vegetable broth
- 2 cups Kale, chopped
- ½ cup Parmesan cheese, shredded
- Salt and Pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large deep skillet or dutch oven over medium-high heat.
- Add chopped onion and sauté for 3-4 minutes, or until onion is translucent.
- Add rice and sauté about 1 minute. Then add wine. Cook stirring continuously so rice does not stick and until liquid is absorbed.
- Pushing rice to side, melt remainder 1 tablespoon of butter, add garlic and chopped mushrooms. Sauté until garlic becomes aromatic, about 10 seconds.
- Add 1 cup of broth and bring to a simmer. Stir frequently so the rice does not stick and until liquid is almost gone. Then another cup of broth, stir. Repeat this method adding one cup at a time, until all the broth has been added and rice is cooked. This will take about 18-20 minutes.
- Add chopped kale to the risotto and allow to for about 2 minutes, stirring continuously. Stir in Parmesan. Add salt and pepper to taste.
- Serve and Enjoy!
