King Oyster
Mushroom Risotto
This creamy, rich risotto is the perfect dish for a cozy fall dinner for either yourself, a loved one, or that friend you're trying to convince to try more plant based dishes. The king oyster mushrooms, when cooked this way, are eerily similar to the more expensive scallop, and incredibly flavorful and delicious when nestled into the bed of cheesy risotto and topped with fresh herbs.
_________________
Makes 3-4 servings
Prep time: 15 min
Cook time: 35 min
What you’ll need
Around 7 stalks of king oyster/trumpet mushrooms (ranges depending on size)
1 lb crimini, brown, or button mushrooms, diced
1 shallot, diced
6 tbsp vegan butter, divided and softened
6 cloves minced garlic
4 cups vegetable or chicken broth/stock, or equivalent diluted bouillon
1/4 cup shredded vegan parmesan
1/2 cup arborio rice
1/2 cup cheap but tasty white wine
Salt to taste
Fresh or dried herbs of choice - sage, rosemary, thyme etc
1 bundle chives to top, finely sliced
(Optional) Truffle oil
Prep
Wash and destem your crimini/button mushroom. Dice finely.
Wash the oyster mushrooms and cut off the tips. Pat thoroughly dry, and slice the oyster mushrooms into 1 inch thick rounds, approximately the size and thickness of scallops. Score the oyster mushrooms on both sides for a more even sear.
Finely chop shallot and chives if using. Set aside.
Cook
In a shallow, oiled pan, saute the diced crimini/button mushrooms until the water isreleased and they are golden brown. Season to taste, and set aside.
In a pot, saute shallot and garlic in olive oil. Add uncooked rice and cook until golden, about 5 minutes.
Warm broth over low heat in separate saucepan.
Pour in the wine to deglaze. Stirring to incorporate, add 1/2 cup broth at a time until all the liquid is absorbed and risotto looks creamy but not soupy, or about 15-20 min under grains are tender (not mushy!). Generously grate parmesan into the risotto, and stir. Add the crimini/button mushrooms to the risotto, and season to taste after mixing together. Keep on low heat to keep warm while preparing the "scallops".
In a separate pan, sear the scored oyster mushrooms until they begin to brown. Take half of the softened or melted butter and (mix with dried herbs if you'd like) baste the scallops. Add your fresh herbs of choice into the same pan. Continue browning the mushrooms until they are golden on both sides and cooked through.
Plate
Spoon the risotto into a bowl or plate, and top with a generous shaving of grated parmesan. Add the “scallops” on top and finish with fresh herbs, finely sliced chives, and truffle oil.
No waste hacks for recipe scraps.
-
Leftover mushroom tops?
Finely dice the leftover tops. In a hot oiled pan, cook on medium heat with paprika, cayenne, soy sauce, a drizzle of maple syrup, and optionally a drop of liquid smoke. Cook until mushroom bits are dry, crispy, and delicious.
-
Got risotto left the next day?
Got panko and some neutral oil? Turn your cold leftover risotto into a delicious, crunchy appetizer - arancini! All you need is panko, some flour, eggs/milk, and oil to fry it up until crispy. Serve with sauce of choice.
-
Sip back and relax.
Got leftover cheap wine? Making this for a dinner party? Grab some fruit, juice, seltzer of your choice and mix it all up into a sangria to serve with the risotto! I promise no one will be able to tell it was cheap wine.