Vegan Royal Sun Mushroom Risotto Recipe

vegan chinese mushroom risotto

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

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.

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