Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

• Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

A luxurious and comforting dish that combines creamy Arborio rice with earthy mushrooms, aromatic onions, garlic, and the zesty flavor of sourgrass. Cooked slowly with white wine and vegetable broth, this risotto develops a rich and velvety texture that is finished with Parmesan cheese and fresh herbs for added depth of flavor.

Ingredients

• 1 cup Arborio rice

• 4 cups vegetable broth, kept warm

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225g) mushrooms (such as cremini or button), sliced

• 1/2 cup dry white wine

• 1/4 cup chopped sourgrass leaves

• 1/4 cup grated Parmesan cheese

• 2 tablespoons butter

• Salt and pepper to taste

• Fresh parsley or chives, chopped, for garnish

Instructions

1. Warm Broth and Prep Ingredients: Heat vegetable broth in a saucepan and keep warm over low heat. Clean and slice mushrooms, chop onion, mince garlic, and wash and chop sourgrass leaves.

2. Sauté Mushrooms: In a large skillet or saucepan, heat olive oil over medium heat. Add sliced mushrooms to skillet and sauté for 5-6 minutes until golden brown and caramelized. Remove mushrooms from skillet and set aside.

3. Toast the Rice: Add Arborio rice to a skillet with onions and garlic. Stir rice constantly for 1-2 minutes until translucent around the edges.

4. Deglaze: Pour white wine into a skillet and stir, scraping up any browned bits from the bottom of the pan. Cook until the wine has evaporated, stirring occasionally.

5. Add Broth Gradually: Begin adding warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed by the rice before adding more. Continue for about 20-25 minutes until rice is creamy and tender but still slightly al dente.

6. Add Mushrooms and Sourgrass: Stir in sautéed mushrooms and chopped sourgrass leaves during the last few minutes of cooking, allowing them to heat through and impart their flavors into the risotto.

7. Finish with Parmesan and Butter: Once risotto reaches the desired consistency, remove from heat. Stir in grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.

8. Garnish: Garnish sourgrass mushroom risotto with chopped fresh parsley or chives.

9. Serve: Ladle risotto into bowls or plates and serve immediately.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!