Forest Fungi - Vegan Mushroom Risotto.

Forest Fungi – Vegan Mushroom Risotto Recipe

Forest Fungi – Vegan Mushroom Risotto Recipe

This vegan mushroom risotto recipe will show you how to make a beautiful, creamy risotto with no meat, no gluten and no grains! This is one of the first of hopefully many vegan recipes. They’re not something I make often, but I would like to do a little more. If you’re into Indian food, however, I have posted this beautiful chickpea dal recipe that you might like to check out!

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Introduction

There is a supplier of mushrooms not far from where I live who go by the name Forest Fungi. They cultivate a wide variety of different mushrooms and supply to restaurants all over the area. I’ve worked in a number of restaurants in the past few years who have not only used their produce to achieve incredible results, but sell dishes named in their honour.

These dishes have taken a variety of different forms. I would be hard pushed to remember any examples at this stage. Except the very fist one. That dish was essentially a mushroom risotto. It differed in that the mushrooms themselves were finely chopped and used in place of rice. A number of other mushrooms were used as garnishes, pickles and more.

That particular dish was one of the most popular ones we ever sold. It’s unfortunate that I knew a lot less about food at that point in my life or I could have taken in a lot more than I did. Instead, I took the basic gist and forgot all about it. Until several years later. I suddenly had a huge abundance of mushrooms, a very empty stomach and very little else. It was at that point that I took that basic gist and elaborated on it. From there, I built this dish. A tweaked version of my own loosely based on that original dish.

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About this dish

This is a slightly adapted version that utilises another ingredient I have in abundance, incorporating potatoes, rosemary and a whole load of garlic. You can play around a little with the ingredients. Different herbs would work. You could even try swapping out the potato for other root vegetables or for squashes.

I warn you in advance that the fine dicing of the potatoes is tedious and fiddly. It really does take a while to prepare this recipe. It gets a lot easier once it’s all ready. The cook itself is actually very simple.


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Forest Fungi - Vegan Mushroom Risotto.

Forest Fungi – Vegan Mushroom Risotto Recipe

This vegan mushroom risotto recipe will show you how to make a beautiful, creamy risotto with no meat, no gluten and no grains!
Prep Time 2 hrs
Cook Time 30 mins
Course Main Course
Servings 2

Ingredients
  

  • 3 Large Potatoes
  • 5 Cloves Garlic
  • 500 ml Vegetable Stock
  • 1 Onion
  • 2 Carrots
  • 2 Sticks Celery
  • 1/3 – 1/2 Cup Pearl Barley
  • 2 Cup Button Mushrooms
  • 2 Sprigs Rosemary
  • White Wine Vinegar
  • 1 Lemon
  • Black Pepper
  • Salt

Instructions
 

  • Brunoise (finely cut) the carrots, celery, onion and 3 of the cloves of garlic. Set them aside for the time being.
  • Peel the remaining two pieces of garlic and slice them finely, but not too much. Place them in a hot, well oiled pan. It can help to use a non-stick saucepan held at a 45 degree angle, so that the oil pools in a corner, essentially deep frying the garlic. Make sure you season them and then remove them from the pan once they’re brown and crisp, leaving the oil in
  • Peel and chop one of the potatoes into small cubes, approximately 1cm squared. Season them and drop them, along with the rosemary, into the same pan on a high heat, frying until suitably browned all over, then set aside, again leaving any residual oil in the pan.
  • Separate the rosemary and finely chop any charred leaves. Discard the stalks and season what’s left with a little salt.
  • Strip the stalks from the mushrooms and slice the stalks into circles. In a separate pan, simmer those slices of mushroom in a mix of white wine vinegar and water, with a little salt if desired. Cook for a few minutes, just to soften the mushrooms and to create a pickled flavour. Once again, set aside.
  • Peel the two remaining potatoes and finely slice and chop them into small pieces, roughly the size and shape of bits of rice.
  • Rinse out the pan you used to pickle the mushrooms and pour in the pearl barley and enough stock to comfortably submerge it.
  • Simmer this for 8 – 10 minutes to start cooking and softening.
  • Now, in the original pan, fry the celery, onions, carrot and garlic for a few minutes on a medium heat until they start to soften, then add the rice-shaped pieces of potato and mushroom and fry for a couple more minutes, seasoning as required.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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