Vegan Royal Sun Mushroom Risotto Recipe
Craving a hearty and flavorful vegan risotto? This vegan royal sun mushroom risotto recipe uses royal sun mushrooms (or their shiitake counterparts) to add a rich, earthy flavor, while the red rice provides a satisfying texture. The addition of leafy greens adds a fresh crunch and a boost of nutrients. This dish is perfect for a comforting and satisfying vegan meal
Recipe
Vegan Royal Sun Mushroom Risotto Recipe
Ingredients and Method
Vegan Royal Sun Mushroom Risotto Recipe
- 6 dried agaricus blazei mushrooms (or shiitake mushrooms)
- 1 cup red rice (or wholegrain brown rice)
- 1 clove garlic, finely minced
- 1 thumb ginger, finely minced
- 1 spring onion, finely chopped
- 3–4 leaves of cabbage or similar leafy greens, finely chopped
- 2 tbsp vegetable oil
- 2 tsp vegetarian oyster sauce
- 1 tbsp dark soy sauce
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RESOURCES
Vegan Royal Sun Mushroom Risotto Recipe
- Soak the mushrooms in at least 500ml warm or room temperature water for a few hours until fully rehydrated. Squeeze the mushrooms out while reserving the soaking liquid.
- Finely chop the mushrooms and set aside.
- Heat the oil to smoking point in a wok or large saucepan, take it off the heat and stir fry the garlic, ginger and spring onion, moving everything quickly until a fragrant aroma is released.
- Return the pan to a medium/high heat, add the dry rice and continue to stir fry. Try to coat every grain with oil.
- Add the chopped mushroom, cabbage, oyster sauce and soy sauce and stir fry for a few minutes until the vegetables are cooked.
- Slowly add the soaking liquid to the pan, allowing the rice to absorb the water. Adjust the heat to keep the liquid just under a rolling boil.
- Keep stirring and adding the water until the rice is a thick and creamy consistency. It should have an al dente bite to it.
Vegan Royal Sun Mushroom Risotto Recipe
agaricus blazei, also known by its Japanese name, himematsutake are considered an anti–cancer superfood and taste of almonds. The colour reminds me of chanterelles, which could be a good substitute. Otherwise, a dried mushroom such as shiitake would work.
