Black Trumpet Mushroom Risotto with Kale

Black Trumpet Mushroom Risotto with Kale
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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 Kale and Black Trumpet Mushroom Risotto is a delicious main dish that is sure to impress!

Black trumpet mushroom risotto with kale cooked in a large deep skillet.

This creamy risotto recipe is a little variation to classic risotto with a delightful nutty, mushroom flavor. 

Ingredients for Mushroom Risotto Recipe

  • Fresh Black Trumpet Mushrooms – chopped
  • Fresh Kale – chopped
  • Butter
  • Onion – chopped
  • Garlic clove – minced
  • Rice
  • Dry white wine
  • Vegetable stock or broth – warm broth or room temperature 
  • Parmesan cheese, shredded
  • Salt and black pepper to taste

Whole Black Trumpet Mushrooms on a wooden surface.
Freshly picked Black Trumpet Mushrooms

How to Make Black Trumpet Mushroom Risotto with Kale

Chopped white onions sautéing in a large skillet.

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.

White rice sautéing in a skillet.

Add rice and sauté about 1 minute. Then add wine. Cook stirring continuously so rice does not stick and until liquid is absorbed.

Chopped black trumphet mushrooms added to skillet with white rice and onions.

Pushing rice to the side, melt remaining one tablespoon of butter, add garlic and chopped mushrooms. Sauté 1 minute.

In a skillet, rice and chopped mushrooms are cooking in a broth.

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.

Chopped green kale added to risotto cooking.

Add chopped kale to the risotto and allow to for about 2 minutes, stirring continuously. Stir in Parmesan.

Cooked Black Trumpet Mushroom and Kale Risotto in a large skillet.

Serve and enjoy!

From the Garden

Kale is my favorite vegetable to plant. It’s hearty and keeps producing after most of my garden has died off. It’s full of nutrition and can be used in so many ways.

Black trumpet mushrooms in a glass bowl with hand holding a mushroom to show the top trumpet shape.

From the Woods

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. 

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.

Storage: Store risotto in an airtight container. Keep in the refrigerator for up to 5 days.

Other Recipes You Might Enjoy

Fresh Kale and Fruit Smoothie

Easy Curried Rice

Spinach in Garlic Ginger Sauce over Rice

Black Trumpet Mushroom and Kale risotto in two small ceramic bowls.

Black Trumpet Mushroom Risotto with Kale

5 from 1 vote
Print Pin
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 254kcal
Author: hungrydanekitchen

Ingredients

  • 3 tbsp Butter
  • 1 cup onion, chopped
  • cups Rice, uncooked arborio
  • 3 cloves garlic, minced
  • 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 tbsp. of butter in a large deep skillet or dutch oven over medium-high heat.
  • Add chopped onion and sauté for 3-4minutes, 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 tbsp of butter, add garlic and chopped mushrooms. Sauté 1 minute.
  • 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!

Nutrition

Serving: 6g | Calories: 254kcal | Carbohydrates: 47g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 785mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2643IU | Vitamin C: 23mg | Calcium: 178mg | Iron: 3mg

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