Bob Blumer’s Campfire Morel Risotto

This is a slightly simplified version of the risotto Bob made after foraging for morels during an episode of his Food Network show Glutton for Punishment. This recipe uses dried morels. Of course if you have fresh morels, risotto is the perfect use for them.

2 ounces dried morels or other dried mushrooms. (If you have fresh morels,use 4 ounces of them roughly chopped, in place of the dried mushrooms). Add them while sautéing the onion and garlic to brown them.

2 tablespoons olive oil

3 garlic cloves, minced

1 leek, pale green section only, or 1 medium size onion finely chopped, then washed thoroughly

1 cup arborio rice (Available in many grocery stores and all Italian food


1/4 cup any dry white wine (suggestion: buy a nice crisp Italian wine and serve the rest with dinner)

3 cups chicken stock, or vegetable stock (if you have some extra dried morels, add some to the stock to intensify the mushroom essence.)

1 tablespoon fresh thyme, stems removed and minced or 1 teaspoon dried


1 tablespoon butter

1/2 tablespoon freshly ground black pepper

¼ - ½ cups Parmigiano-Reggiano, ideally freshly grated

Bring 2 cups of water to a boil. Place dried mushrooms in a medium size bowl and add water. Let stand for 30 minutes. Strain and reserve mushrooms and liquids separately. Let mushrooms cool, then slice.

In a heavy medium-size pot over medium-high heat, add olive oil. Immediately add garlic and leek and stir for 3 minutes, or until the leek is translucent.

In a second pot, bring stock and mushroom water to a boil, then reduce heat and allow to simmer.

Add rice to the garlic and leeks and stir vigorously for about 30 seconds until all of the rice grains are coated in oil.

Add wine to the rice, reduce heat to medium, and stir for 2 to 3 minutes, until most of the liquid is absorbed.

Use a ladle to add 1/2 cup of the hot stock to the rice. Stir frequently. Each time the stock is almost fully absorbed, add another 1/2 cup. Continue stirring and adding stock until rice is creamy yet still a little firm to the bite. (It may not be necessary to use all of the stock.) The total cooking time, once the rice has been added, should not be more than about 25 minutes. To keep the rice slightly creamy, don’t wait until the last ladle full of stock is totally absorbed before pulling it off the heat and serving.

Remove from the heat. Stir in mushrooms (if using dried ones), thyme, butter, pepper, and three quarters of the parmesan. Serve on warmed plates and top with a sprinkle of parmiggiano.


Bob Blumer is a professional gastronaut with an adrenaline addiction.

He has created and hosted three award-winning TV series that have aired in over 20 countries, written six acclaimed cookbooks, and broken eight food-related Guinness World Records.

While Bob Blumer calls Hollywood home, he was born and raised in Montreal and spent 10 years after graduating from business college in Toronto, living on Queen, just west of Bathurst.

Blumer met his wife 12 years ago in Parkdale. He said he used to go to to a farm market on Cowan Avenue. Someone recognized him and ask him to do a demonstration. His now-wife, Kate, came by and sampled his heirloom tomato bruschetta and the “rest is history.”

According to his website, Blumer also designed a Surreal Gourmet Suite for Parkdale’s Gladstone Hotel.


Mushroom Cupcakes

With Sweet Potato Icing

These mushroom cupcakes never fail to confuse and amuse.

2 sweet potatoes (aka yams)

4 tablespoons butter, divided

1 tablespoon olive oil

2 cloves garlic, minced

3 green onions, trimmed and sliced finely

½ pound assorted mushrooms (the more exotic the better), stemmed and cleaned of any dirt, then sliced

1/4 red bell pepper, diced finely

4 sprigs fresh thyme, stems discarded

1 oz brandy or cognac (optional)

¼ cup panko or bread crumbs

1 egg, beaten

1 lemon for zesting

2 ounces goat’s cheese (log form), crumbled

salt and pepper

Vegetable oil spray

4 cupcake liners

1 muffin tin

In a preheated 400F° oven, bake sweet potatoes for 1 hour. Reserve

In a sauté pan over medium high heat, add 2 tablespoons butter and olive oil. When butter is bubbling, add garlic, green onions, mushrooms, bell pepper and thyme. Sauté for 10 minutes, or until mushrooms are well browned.

Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (Note: keep your distance. If you have a gas stove, be aware that spattering particles will likely cause the alcohol to ignite prematurely as soon as it is poured in the pan. And if you have big hair, keep it under wraps! If flame continues to burn, put it out by placing a lid on the pan).

Transfer contents to a bowl and let cool.

Add panko, egg, zest of the lemon, goat cheese and salt and pepper to taste. Mix thoroughly with a fork.

to finish and serve

Preheat oven to 400°F.

Line a muffin tin with 4 foil or paper liners. Generously spray interior of liners with spray oil. Spoon mushroom mixture into liners. Gently press mixture down and flatten level with the top of the tin.

Just before putting mushroom cupcakes in the oven, spoon sweet potatoes out of their skin, transfer to a mixing bowl, cover with aluminum foil and place it over a pot of boiling water for 5 - 10 minutes. When potatoes are steaming hot, add 2 tablespoons butter and a pinch of salt. Blend thoroughly with a fork.

Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.

Use a piping bag with a star tip, or a table knife to ice the cupcakes with the sweet potato icing.

yield 4 servings

uncommon goods Vegetable oil spray; cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a star tip (ideal, but not necessary)

advance work The mushroom mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Sweet potatoes can be made earlier in the day then reheated over a double boiler just before serving.

Liquidity Pinot Noir


Recipe by   BOB BLUMER

Bea​nie Sliders​

There are many great recipes like this one, where wild mushrooms are a perfect enhancement.  Add them directly to the recipe, or just top this awesome veggie burger with some sauteed wild mushrooms!  

Dried wild mushrooms can be prepared the same way as fresh ones, after they have been reconstituted.

"Veggie burgers get a bad rap—and for good reason. They are usually thin and dry with a hint of sawdust. These kid-friendly sliders are luscious and satisfying. They deliver a lot of healthy protein, fiber, and nutrients, with none of the saturated fat and all the fun of a burger."

- Bob Blumer

        Recipe by   BOB BLUMER