Risotto : Mushrooms With Garlic, Thyme And Parsley

• 9 ounces fresh mushrooms (I like a mix of different kinds, oyster, shiitake, cremini, chanterelles, reconstituted dried porcin)
• 3 tablespoons extra virgin olive oil
• fresh thyme, chopped or 1 teaspoon dried thyme
• 1 garlic clove, finely chopped
• salt
• flat leaf parsley, chopped
• 1/4 teaspoon chili powder
• lemon juice
• fresh ground black pepper

1. Thinly slice or tear the mushrooms.
2. In a very hot pan, heat the olive oil, and add the mushrooms and thyme. Cook for 1 minute, toss them, then add the garlic and a pinch of salt.
3. Cook for 2 or 3 more minutes, taste them to make sure they're cooked through. Add some parsley, a pinch of chili powder, a squeeze of lemon juice, and some pepper. Toss about another minute more, and remove from the heat.
4. Finely chop half the cooked mushroom mixture. Add the chopped half to the basic risotto recipe at step 8 (the same time you add liquid or stock).
5. Add the other half of the mushroom mixture at step 12 (with the butter and cheese at the very end).

mushrooms, extra virgin olive oil, fresh thyme, garlic, salt, flat leaf parsley, chili powder, lemon juice, fresh ground black pepper

Taken from www.food.com/recipe/risotto-mushrooms-with-garlic-thyme-and-parsley-146362 (may not work)