Gourmet Mushroom Risotto

Great! With the leftovers I made Risotto al Salto. I shaped about half cup of the cold risotto and pan fry it with olive oil until it is golden brown. About 2-3 minutes per side. Then I sprinkle it with Parmesean cheese, it's delicious!

Served with sides of roasted tomatoes and fresh green beans, this risotto made a gratifying dinner indeed! I will have to remember this recipe when I am entertaining vegetarian guests, although I cannot wait to make it again and top it with seared and caramelized diver scallops. I added a clove of garlic, doubled the amount of wine, and used chicken stock rather than broth. I added only two Tablespoons of butter but did add some extra Parmesan Reggiano. I did not need as much liquid as the recipe noted. If you are new to risotto making be aware that the amount of liquid needed can change each time you make it, so always check your rice as you go along, don’t just blindly follow a recipe or use the amount you used when you made the dish previously. As for being too much work…how much work is stirring really? It only takes one hand and you’ve opened a nice bottle of wine for the risotto so you have one hand free to enjoy a glass as you stir. What could be better than that?

This recipe was fabulous ... well worth the effort of standing and stirring! You can never have too many mushrooms in my book. That "typo" only made it better! ;) I only made one change to the recipe -- because there's an alcoholic in the house, I substituted the wine for white grape juice and it was really good! I found that the risotto was actually even better the next day for lunch, too. It reheats really well in the microwave with a dampish paper towel over the top.

This was a fantastic recipe for my first attempt at making risotto. I did cut back on the amount of mushrooms. I used 8 oz sliced white and 8 oz. sliced baby bellas. We don't drink wine and I didn't want to buy a bottle and just use 1/2 cup, so I omitted the wine and used chicken broth in its place. Do be prepared to literally stand at the stove and stir for 20 minutes, though. I wasn't able to get away from it for more than a few seconds at a time or it would start to stick. This made an elegant dinner paired with Sensational Sirloin Kabobs from this site.

Soooo good! Will make again and again! Find the perfect balance for heat - not hot enough and you'll be standing at the stove for ages getting the thing to cook, too hot and it will stick to the bottom of the pan.

This recipe was fantastic. I made it for a group of friends, abd they could barely talk they were so busy shoving it in. A few changes. I agree about adding garlic, at least as personal preference goes. In addition, I used an extra 1/8 cup of cheese, went with a 1/2 cup less muchrooms, and right before serving, threw in about two tsp of freshly chopped chives. It livened up the heaviness of the dish just enough to diminsh my guilt! I served it with a chicken roll up and the crowd was delighted.

This was an excellent recipe, paired with cedar-planked grilled yukon river salmon and grilled asparagus. It did take a lot of stirring so make sure you don's have anything else to attend to or an extra pair of hands to help.

First time making risotto. Great results, but a lot of work. May opt for a baked pilaf instead; similar flavor, less work. Also, save money on the portabellas and just use white mushrooms.

We love this!!! My stepdaughter who doesn't even like me, specifically asks for this dish :)

My girlfriend and I were initially concerned about making this because risotto has a reputation for being hard to make and this was our first attempt. But this was really simple and tasted great. Our only substitution was onions for shallots and the combination of sauteed mushrooms and onions was wonderful. The second time, we found real shallots and they were even better! We will be making this again very soon.

I LOVED this!!!!! The only thing I can say is that it was salty so next time (which will be tomorrow) I will make it using low sodium chicken broth. Also, when the risotto was 3/4's cooked and the broth was absorbed, I took it off the burner. A couple hours later and when I was almost ready to serve my dinner, I heated up some more broth, added it to the risotto and finished off the recipe. It really was amazing and really is a great "make ahead" dish - believe it or not!

Sooooo good!! I've been nervous about making risotto for many years. Back in the day all you ever heard was how time-consuming it is standing there for hours stirring the rice and adding the broth. I didn't have arborio, but being half-Japanese we always have the Japanese short-grain rice around. Usually we rinse our rice before cooking it, but I didn't want to lose the starch so I skipped the rinsing. It worked perfectly AND it's much less expensive. Will definitely make this again!

Very bland, and WAY too many mushrooms. Would be A LOT better with a couple of caramelized onions.

wow ,

Very good basic recipe. I bought mushrooms before reading reviews, so I had LOTS of fresh mushrooms, mostly oyster and porcini. I used over a pound because we love mushrooms. It took the twenty minutes described to add the broth and yes, lots and lots of stirring. Very nice texture and flavour. It will become a regualar as long as there's time.

Awesome! My sister and I made this recipe on Christmas day and every single person asked for more, even our mushroom-hating little nephew liked it. We doubled the recipe and had lots of leftovers for the following day and it tasted even better. Mom said: "We have to make this more often!" We made a slight variation of this though: 1) Used more wine and parmesan cheese than called for by the recipe (doubled parmesan). 2) Added 2 tbsp. finely chopped fresh cilantro (you'll see!). 3) Used half of chicken broth and substituted the other half with a mixture of water and a chicken bullion (2 cups for 1 bullion). If you love mushroom, use a whole lot (both crimini and portobello) and defenitely save the juice from sauteed mushrooms and add them to the rice. YUM!

great recipe all on it's own. i will also add some dried mushrooms to the chicken broth when heating and remove some of the fresh ones.

This was a fantastic recipe and a huge hit at my dinner party. The only change I made was to remove the wine as my 3 yr old daughter loves risotto so I substituted the wine with an additional 1/2 cup of chicken stock. I will definitely be making this dish again and again...even try adding a protein to make as a main dish.

Great recipe! I did add a little more white wine and Parmesan cheese and it was perfect for our taste. I used 2 cups of Baby Bella mushrooms and that worked just fine. For those who think the wine is going to affect an "alcoholic or 3 yr old" It WILL not! Alcohol burns off with the heat, so do not feel that you're giving alcohol to someone if you cook with 4 oz of wine and 32 oz of chicken broth!!! Basically you're cooking with 36 oz of LIQUID...I found this article - maybe this will help explain: "Alcohol itself doesn't add flavor to dishes so much as it helps release flavor molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) or fats (like butter and olive oil) cannot. When adding wine to a sauce, make sure you allow most of the alcohol to cook off" Allow the sauce to reduce by half in an open pan to let the alcohol cook off. Now you know you know how to cook with wine :)

Awesome recipe. Just did some tweaking: Added leftover grilled chicken breasts; chopped them up and stirred them into the risotto at the end with the mushrooms. Cut down on mushrooms, used only 1/2 pound. Came out perfect; not too many, not too little. Added a minced clove of garlic in the beginning, sauteeing it before the rice. Didn't use shallots or greeen onions because I didn't have any. Used freshly grated asiago cheese instead of the parmesan.

I also used half of the mushrooms the recipe called for. I followed one users advice and prepared myself to stand stirirng for about 40 minutes. I also found that I needed more broth than the recipe called for, but I did add slightly more rice than it called for. We added asparagus and pees. Loved it but thinkit still could have cooked a litlte longer, so as not el dente, but totally creamy, bc that's how I think risotto should be.

Never fails to be an amazing dish, this recipe is so good it tends to be the focal point of the meal when served. Aside from cutting down on the mushrooms by almost half I do not deviate from this recipe at all. As the contributor said, "cooked the slow, painful way, but it's oh so worth it".

We are Risotto lovers and I'm making a mushroom risotto at least once a month. The secret of a good risotto is stirring, stirring, stirring. And yes, you have to stay at the stover. But it's worth the efforts. I often make it with dried mushrooms because my favourite is only available dried.

We are Risotto lovers and I'm making a mushroom risotto at least once a month. The secret of a good risotto is stirring, stirring, stirring. And yes, you have to stay at the stover. But it's worth the efforts. I often make it with dried mushrooms because my favourite is only available dried.

My first attempt at risotto and it came out wonderfully!! I made this as part of my Christmas dinner and it got rave reviews. There weren’t any leftovers. I followed the recipe to a T, except for the wine because I didn’t have any. I just substituted it with with ½ cup of chicken broth. Also I added only 2 tbsp. of butter instead of 4 BUT the dish still tasted amazing and oh so creamy! I do have one suggestion. Portobello mushrooms are so huge that you only need to use 1 for the amount of rice in this dish. Overall yummy! yummy! yummy!

I made this for a sit down dinner party and cooked it the day before because I had so much to do the day of the party to prepare for the dinner. The risotto was amazing--creamy and great flavor. I used a chardonnay for the wine. The hint to keep the chicken stock at just below boiling as I cooked the rice was very helpful. As soon as I could feel the least bit of sticking to the bottom of the pan, I quickly added the next batch of stock. I used half the amount of mushrooms as suggested by Myleen and others said in their comments. The only other change I made to the recipe was to reduce the butter to 2 1/2 half tablespoons. Between the olive oil and the butter, I thought it was too much fat. To reheat I put it in the microwave on full power for three minutes 30 seconds and then stirred and put it in for three minutes more and stirred again, then let it sit for a minute. Perfect!

WOW this was the star of my dinner party! I love when a side dish does that lol. It took me just over 40 minutes but definitely worth it!! Other than the cooking time I followed the recipe verbatim. Thank you! :)

Don't let the word Gourmet scare you. I never made Risotta before and this turned out perfect! No changes.

A complete waste of time. People, don't do it!!! It's a pasty mess and a waste of wonderful ingredients! A boxed rice product will be more satisfying!

My first Risotto ever was a big hit!!! Thanks for this wonderful recipe, an Italian Friend gave 3 tips for a great Risotto. Don't wash the rice Use a great broth Always use fresh cheese

I love this recipe! It was my first attempt at risotto and was a success. I've made a few modifications and it still comes out fantastic! I seemed to not have a lot of the ingredients called for, so I made a lot of adjustments. In place of a shallot, I used a small yellow onion. I also added a clove of garlic when cooking the onion. After the onion and garlic were lightly browned, I added panchetta (Italian cured bacon), but 2 slices of chopped bacon would work as well. I didn't have chicken broth, but I had chicken boullions and made chicken broth by adding one to hot water. I also did not have chives on hand, but I had fresh basil, so I chopped up a few leaves after adding the last cup of chicken broth (dried basil will also do). Even with all of these substitutions, the risotto was still so delicious. Don't let a lack of ingredients stop you from making a great dish! This recipe can be modified to your liking. Enjoy!

Very, very good, served it with veal & prosciutto kebabs and it was much enjoyed by all. Followed recipe exactly apart from a couple of small changes - upped the quantity of cheese by 50% for extra creamy consistency and substituted chopped tarragon for chives (tarragon goes beautifully with mushrooms). Many thanks for the recipe, will definitely be a regular fixture!

It was terrific. I'll make it again!

I definitely felt the burn from all that stirring... but man oh man was it worth it!!! Amazing!!

This was my first attempt at risotto ever. I thought it turned out really well. I ended up needing a little extra chicken broth before the rice was completely cooked (about a cup). I also had to use a little garlic and onion because my grocery store was out of shallots. This makes a ton! With the strong mushroom flavor, a little goes a long way. We will probably be trying this again, and making different variations of it. Thanks!

This was my first time making Rosotti and after watching all the Food shows about how hard it was, I approached it with trepidation. However, it wasn't difficult and it was quite good. I can see infinite variations and see no reason to be afraid. Clearly the time is dependent on keeping your chicken broth at the correct temperature. I made as directed and will do so again and again. Thanks for this recipe.

Definitely 5 star! Creamy and full of flavor ...even though I had to substitute quite a bit for what I had on hand. I 'subbed' (1)white onion & 2 cloves minced fresh garlic, for the shallots. (2) That (often criticized green container stuff)grated Parmesan for the fresh. (3) Jasmine rice for the Arborio. (4)thick sliced mini-bellas only, instead of 2 types thinly sliced. So, don't hesitate to try this fantastic dish because you don't have exact ingredients. And,it did take 25 minutes adding 2/3 cup of broth each time. . I plan on making often, as time will allow. Thank you SO MUCH, Myleen, for sharing this wonderful recipe.

Absolutely delicious! This is the first time I ever made risotto so I followed the directions closely. Whichever reviewer said you can't have too many mushrooms, was right! I found it very easy to make and am going to try risotto al salto tomorrow with the leftovers.

pretty good, I thought it needed a little more parm

I halved the recipe for 2 very large servings. I reconstituted a packet of dried mushrooms in my veggie broth for some banging super flavorful broth! Highly recommend that little change. Any time I make risotto I add my first ladle of broth then set the timer for 18 minutes. It keeps me on track and leads to perfectly cooked rice.

Cut out the white mushrooms and used only baby portabellas. There were still plenty of mushrooms. Used fresh grated parmesan cheese and served with rotisserie-style roast chicken and carmelized onions. Very delicious! Best served immediately because the risotto will soak up too liquid and will have the wrong consistency if you let it sit too long.

Tasted great. Lots of prep and stirring. I halfed the recipe. Per others suggestions, I used half the mushrooms. We all liked it, but the time to make it is much longer than the 20 mintues. You don't have to continuously stir, but you are back and forth for 45 minutes, continuley adding broth. The only thing I will do different is to skip the salt...it was on the salty side, and I may have added too much. Thanks!

This is so yummy. My picky husband and kids all had seconds! I left out the wine, but left everything else the same. Will definitely make this again!

Excellent! My adjustments: I added two cloves of garlic with the mushrooms, left out the butter and only used 5 cups of water and increased the amount of wine to 1.5 cups.

Very good, will be comfortable making variations on this recipe in the future. Took me a while to get the arborio rice al dente, but was my mistake as I was not cooking on a high enough temperature.

I make this on a regular basis. Sometimes I use less mushrooms, just depends on what I have. I've also found that I don't always need 6 cups of chicken broth. The chives (or green onions) are crucial. This recipe makes quite a bit, so we usually do Arancini the nexrt night with the leftovers! :)

yummy new dish, for sure!

This is absolutely fabulous. The first risotto I ever attempted,and I was silly enough to try it for a progressive-ish dinner party. We were invited to one house for a "gansta" dinner party, but were each asked to bring a course. I prepared it about 3/4 of the way at home, and then put it in a casserole dish to keep it warm. Brought the remaing broth with (and prepared mushrooms) to the party to finish off. I was so pleased with how it turned out, and so was everyone else. I did use only about 1 lb of everyday mushrooms, and added a little more parmesan than called for. Way easier than I thought. I was worried that it would take forever, but each 1/2 c. broth only took about 5 minutes to reduce. SO happy with the results I was so intimidated to do this before, but not anymore. I would suggest cleaning dishes right away as it gets pretty darn sticky!

Just finished my "dry run" for Xmas dinner to see how I like the recipe and if (probably not) it can be made a bit ahead. Very good favor. I will decrease the total about of liquid by about 1/4-1/2 cup b.c it was a bit mushy. A tad salty eventhough I didn't add any salt and used reduced sodium broth. Will increase the wine to broth ratio for Xmas to decrease the sodium and who doesn't like a bit more wine?

My bf and I both liked this dish. It's just a good hearty meal.

Nothing special at all... And, way too many mushrooms. This is coming from a mushroom-lover. It just seemed like something was missing. Also, it took a lot longer to cook than the recipe stated.

i was hesitant to make this because of the reviews. I am giving it two stars only because I just did not care for this dish. I've never had risotto before so I wanted to try it. I would like to say that I had no problems with this cooking process. I used half the amount of mushrooms and kept the heat on medium-high and it cooked in exactly 20 minutes. I just did not care for the taste/consistency.

Sooo good. You have to like mushrooms to love this and believe me, I do! I skipped the wine cause I don't drink it and never have any hanging around. It was still amazing.

The taste was fine ... what can You expect .... it was rice and mushrooms ! It was allot of preparation for a dish like that !

Just finished this and ate it for supper.It was great. Used vegetable broth instead of chicken broth(daughter is a vegetarian). Did add some garlic as suggested by other reviewers. Will definitely make this again.

1st time making risotto and it came out perfect and yummy! The key to cooking it is having the broth WARM as you add to the pan, so it doesn't lower the temp of the rice each time and waiting until the liquid is fully absorbed before adding more. Fantastic and totally worth the stirring time.

This was too slimy and didn't have much flavor

Very tasty indeed!

This was fantastic! Can a recipe that uses 2 pounds of mushrooms not be great?! Served as a side to lamb with balsamic-fig sauce. Heavenly dinner on Easter Sunday!

fantastic! never made risotto before turned out great! thanks

I thought I made this just like the recipe said to make it but I just realized I forgot the Parmesan cheese. Oops. Having said that, I would forget again again on purpose next time as we are not Parmesan cheese fans at all. This recipe is SO flavourful and delicious, I would make it again in a heartbeat. 6 stars!

So good!!! Only had white mushrooms on hand, however it still tasted delicous. I am having friends over for dinner on the weekend will be making it to serve with baked chicken. Thanks so much for sharing Myleen!

my first risotto. the amount of mushroom intimidated me and i only used 1 lb. it was still very good. next time i will use it all. it took every bit of the 50 minutes to prep and cook. you will be busy the entire time.

Very good, a fine dinner. I serve it with fresh baguette bread.

Fabulous... amazing. I was SO proud to serve this. Followed the recipe to a tee... 100%. TO MAKE THIS DISH AHEAD I did some searching online and it was perfect! I cooked all of the liquid except the last 2c. just before my guests arrived. As our steaks were nearly done I finished the cooking quickly. Was perfect. I would imagine you could put it in the fridge and add the last 2c (may need a little extra liquid this way.) I can't wait to make this again!

This recipe is truly fantastic! My whole family just cant get enough of it! it even tastes great as leftovers. Try skipping the mushrooms and putting a shrimp scampi sauce over top, you wont be sorry!

It was good..i used vegetable stock instead of chicken and i put some parmesagn cheese and some rosemary and some lemon pepper...the stirring is a killer but its worth it!

I made mine in the pressure cooker. I used 3 1/2 cups of broth and 1/2 cup wine. The consistency was perfect. The taste was good, but nothing special. It really could have used an onion sauteed with the mushrooms.

really, really good. try the recipe as is, you won't be disappointed.

Cannot say enough good things about this recipe. Followed directions, ingredients exactly and it was excellent. I will be making this again and again!

Soo good, however, lots of stirring involved..I used vegetarian (vegetable) broth due to being a "vegetarian" and it worked just great!

THE MOST amazing Risotto I've EVER had. It is everything it claims to be and more. I followed the recipe to the 'T' (maybe added a few shreds more of Parmesan). Oh, and I stirred my risotto on med-high for more like 35 minutes!!! Oy vey! But, really, SO worth it. Mmmmm....I will be serving it with steak.

Love this recipe. I've tweaked it a bit for my tastes. I use different mushrooms and eliminate the salt. I also add some extra herbs... whatever happens to strike my fancy. Tonight I think rosemary and garlic from the garden. This is my go to recipe.

This was excellent! I didn't make any changes (me and my boyfriend go crazy over mushrooms, so the more the better). We both loved it! Thanks for a great recipe!

yummy! I used a combination of this recipe and another one from an italian cookbook. I used vegetable stock instead of chicken , threw in some frozen peas prior to adding the veg. stock and added a roasted bell pepper at the end with the mushrooms.

I followed the recipe exactly and it turned out very well. Definitely a keeper. I repeated this recipe using porcini mushrooms... WOW! It becomes a five-star dish!

Delicious! There were quite a few mushrooms but we love them so it worked out great. No leftovers.

OMG! I don't even know what to say. It was breathtakingly awesome. Will make OVER and OVER again. Our company thought they were at a gourmet restaurant. Great steak accompaniment.

Awesome! My family absolutely loved this dish. This was my first time attempt, at making Risotto. I will definitely make this dish again.

Wow! This was great! Followed the recipe to (almost) a T - including the 2# of shrooms. I used 2 tbsp of butter (instead of 4), and next time I'll add more shallots. When I hit the 20-minute mark of adding the broth I stopped... probably used only about 5 1/2 cups. So good. Thanks for sharing.

Unless you LOVE mushrooms, I would halve the amount of mushrooms in this recipe. Otherwise, it was very good!

This was my first attempt at risotto and I'll definitely make it again! I used vegetable stock, which I think didn't add to the flavor as much as I had hoped. The key next time will be to find a super-flavorful veg stock. I didn't use oil to saute mushrooms (unnecessary extra calories) and used light butter at the end. I used slightly less than a pound of button/crimini mushroom mix and it was exactly the right amount. No fresh chives at the end so I threw in some dried from the spice rack and it was fine. SO good!!!

Excellent! It did take about 20 minutes total, but I didn't have to stir constantly, just frequently. Added garlic toward the beginning, subbed onion slices for shallots (which I fished out at the end) some extra wine (maybe 1/3 c more) toward the end b/c it needed a tad more liquid and cook time to become al dente. Added an extra handful of parmesan because we love it. So flavorful and delicious!

I made this with dried mushrooms and made half of the recipe. I used 1 cup of the mushroom juice and 2 cups chicken stock. It came out perfect and tasted awesome.

Sooo...delicious. I also made it using a wild mushroom broth in place of the chicken broth. It gave it a nice rich earthy taste. Both ways were equally wonderful!

Really, really good. I followed the recipe pretty closely and it turned out great.

This recipe is awesome. The best risotto I have ever had and it was a big hit with my family. There were a lot of mushrooms but we love them so I would definitely use the same amount. I will definitely be making this again soon.

simply delicious! i will make this again! i made a few changes as i didnt have some of the ingredients. i substituted chicken broth for beef broth and used sherry cooking wine instead of white wine also used basmati rice ...omg try it!

This is easy and great!! When I make any kind of risotto I never use Arborio rice. I always use my jasmen long grain white rice. I don't' rinse the rice and add it to a large soup pot to keep as much of it on the bottom and not on top of itself. Then I add 2-2 1/2 C. of the the broth (homemade). Cooked til tender then started to sauté the mushrooms (I used 8oz port bella and 8 oz. white and that was the perfect amount). Then I sauté the green onions instead of the shallots. As the moisture cooks out of the rice I slowly add more 1/2-1C at a time. Once the onions are done and the skillet is still hot I added the wine, stirred and added to the rice followed by the mushrooms & butter. Once the butter was melted I add the parmesan cheese and melt well before serving. It was so good I could eat the whole thing myself, couldn't keep from tasting it. My kids loved it too. Oh and I'd say it made more like 8-10 serving since my family of 6, all had large scoops of it on our plates next to pan grilled steaks. I could SO make this when the kids are in school and it's only me to cook lunch for, but I'm going to have to work on making it into small portion sizes. Oh and when I reheat it I add a splash more wine and sauté, in the microwave is not as good. Thanks for sharing as I couldn't get a mushroom risotto to work our before! BTW I didn't notice the video til after I made this recipe and and was typing my review. DEFINITELY A KEEPER!!!!!

Pretty good risotto... and it better be for all that work!! I followed the recipe to a T... but, it did take a bit longer then 15-20 mins, it was more like 30. Thank God the bf was willing to take turns stirring, because my arm was about to fall off! This also make a LOT... I would say 8 servings or so. I am going to try to make risotto cakes with the leftovers! Thanks, Myleen

AMAZING!

Delicious! Takes quite a while (and alot of patience) to make but WELL worth the result. Also freezes very well.

I did a little experiment. I made two batches of this, following the ingredient list almost to the letter (the single exception was that my grocery store was out of chives so I had to substitute green onions). I made one batch the traditional way per the recipe, and the other batch in a rice cooker. Without telling them the difference, I asked my guests to try both and tell me which they liked better; most said they tasted the same, and those who I managed to squeeze a further opinion out of said that they preferred the rice cooker version. So much for tradition! That said, I will be making this recipe again, just with the simplified instructions.

I halved the amount of mushrooms used, but otherwise I followed the directions and this turned out great on my first try. This is going to become a regular in our household. Great recipe.

I doubled this recipe to feed more people and made a few alterations: I halved the amount of mushrooms based on other reviews and even still, I ended up only using half of that, putting the rest to the side if anyone wanted to add more. It just seemed like too many mushrooms! I didn't want them to over power the other flavors. I used a little over twice the amount of wine and omitted the parmesan. It definitely looked and tasted gourmet, it made the whole meal feel extra special, I loved the creamy texture of the arborio!

This is the first risotto I have ever made, and it is fantastic! I made a couple minor changes - couldn't get portobellos so just used buttons; freeze dried chives; no butter. I don't add salt as parmesan is very salty, this way everyone can season it to their own taste. (FYI-it can be made without the wine, just use extra stock.) This recipe also halves well. Delicious!!

Just make it - you will LOVE it!!! Lots of variations, but I loved the recipe as written. Thank you for sharing Myleen!

Nice recipe. I upped the mushrooms and white wine and it came out great. It did take longer than the directed 20 minutes but not much.

I use this recipe for every time at I make risotto. It's perfect every time. Make sure you don't overcook it. I decrease the amount of mushrooms in the recipe only because I don't like too many of them. But I think the amount of mushrooms it's called for would be good for mushroom lovers.