My Mushroom Risotto is absolutely mind-blowingly delicious. It’s packed full of flavor, yet unbelievable simple to make. This vegan mushroom dish is a true labor of love, and when your friends and family enjoy it, they will truly experience how much you love them.
As a vegetable enthusiast, I love to create special vegan main course dishes for my vegan family members and friends. The foundation of this wonderful vegan risotto recipe is a trio of mushrooms. If you’re looking for a great way to showcase mushrooms, this mushroom recipe is perfect.
First, I make a stock from dried mushrooms. Most vegetable stocks contain tomatoes, but I have found that to create a really clean flavor and a delicious broth, not using tomatoes just works better. Soaking the dried mushrooms in warm water creates a light and deeply flavorful broth. It’s fantastic.
Then there are the fresh mushrooms. I use trumpet mushrooms, cooking them with the same mushrooms I used to make the stock. I finely chop the stock mushrooms, and they come out so crispy and delicious. They turn into a mushroom crunch.
We take porcini mushrooms and grind them to a powder, and the result is an amazing magic elixir for vegan cooking. You’ll add the powder at the end, when the risotto is cooking. Don’t salt the mushrooms until they’ve cooked, in order to get them really crispy.
Make mushroom stock
Chop mushroom stock mushrooms
Blanch the peas
Sauté the mushrooms
Start the risotto
Plate the Risotto
Risotto is a labor of love and involves a good amount of time in the kitchen, but this is well worth it. It’s a lovely main course you’ll make again and again. This dish is truly a celebration, originally created as a Thanksgiving entree for my vegan son. When we made it recently, my friend Kate said, “This might be the best thing I’ve ever eaten in my life.” And by the way, Kate is a self-proclaimed non-foodie!
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