• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Clouded Agaric Risotto – Maybe risky eating

Clouded Agaric Mushroom Risotto

Clouded Agaric (Clitocybe nebularis) can be found in the UK in deciduous or coniferous woods often in rings or troops from late summer to late autumn. They are strong smelling and prone to maggots late in the season so please check and clean them well

Please be aware many people have serious gastric upsets to Clouded Agaric , the advice I was given my a mycologist was if you want to risk it try a small piece and wait for a few hours. There is a little more and other recipes from me from last year – Risky Eating Clouded Agaric

Clouded Agaric ( Clitocybe nebularis)

There were some nice samples in the woods this weekend , though I should note this dish was cooked by my lovely boyfriend, a fantastic cook in his own right , I don’t have the patience for all the stirring
but it was so delicious rich and creamy . A perfect evening meal .

Clouded Agaric  (Clitocybe nebularis)

Clouded Agaric Risotto

4 large handfuls of chouded agaric ( we added a few field mushrooms as I hadn’t picked quite enough agaric )
Half a onion finely chopped
12 oz arborio rice
3 cloves of garlic – finely chopped
2 pints of fresh chicken stock ( or vegetable stock ) , warmed through
Olive Oil
Salt and Pepper

Gently fry the garlic and onion in olive oil
Add the mushrooms
Add the arborio rice to coat in the oil and warm through
Begin to slowly add the stock, add a ladleful of the stock and simmer, stirring again, until the
liquid has been absorbed. Continue adding the stock in this way, until
all the liquid has been absorbed continue stirring and the rice is plump and tender.
Add herbs of your choice , this time we used chives but parsley works well too

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