How to Make the Best Vegan Mushroom Risotto
Introduction
Hello, this is Cooking Deck Chef with classic pumpkin pie. That’s right, I’m finally making public the secret Food Wishes version for this iconic dessert. If you put this out for dessert, all will be forgiven, not forgotten, right? We are talking about family, but it will be forgiven, so let me show you how to do this.
Pumpkin Pie Filling Basics
The good news Pumpkin Pie Filling easiest pie filling ever so check it out so we’re going to start with one can of pumpkin puree in a mixing bowl do not use pumpkin pie filling that’s got a bunch of stuff in it we’re going to put our own stuff in.
Ingredient List
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Olive oil
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Mixed mushrooms (cremini, maitake, shiitake, oyster, beech, king trumpet)
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4 tbsp vegan butter (softened)
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White miso paste
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6 garlic cloves (minced)
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2 tbsp fresh thyme (chopped)
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Kosher salt
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Vegetable broth (or homemade mushroom broth)
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Leeks (dark green tops trimmed, sliced into rings)
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Medium-grain white rice (arborio or carnaroli)
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Dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
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Fresh parsley (optional, for garnish)
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Vegan Parmesan (optional)
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Freshly cracked black pepper
1. Mushroom Preparation
we’ve got our large non-stick frying pan medium-high heat let that heat up we’ll add some olive oil and once it’s hot we’ll add the mushrooms today I’m using a mixture of mushrooms from the farmer’s market and grocery store cremini mushrooms which are inexpensive but still flavorful may take mushrooms which have a robust chicken-like flavor some meaty and firm shiitake mushrooms these lovely velvety oyster mushrooms nutty and buttery beach mushrooms and finally some king trumpet mushrooms let the mushrooms cook undisturbed for a few minutes so they get some nice color on them…”
2. Miso Butter
“we need four tablespoons of vegan butter that have been softened at room temperature once the butter is softened we’ll mix in some white miso paste and you’ll use a fork to cream everything together until it’s well combined and has sort of a whipped consistency…”
3. Cooking Mushrooms
“cook the mushrooms until they’re nicely browned about eight to nine minutes… add to the mushrooms along with some kosher salt to season… cook this mixture for two to four minutes… add in that creamed miso butter and stir it into the mushrooms…”
4. Broth & Leeks
“heat the vegetable broth in a separate saucepan and bring it to a simmer… trim the dark green tops off of the leeks… slice them into thin rings… wash these thoroughly in a bowl of cold water…”
5. Risotto Base
“add the olive oil… go in the leeks and the garlic… add the rice and stir quickly… toast this rice for about 60 seconds… deglaze the pan with a dry white wine…”
6. Gradual Broth Addition
“add in our hot vegetable broth about one cup at a time… stir every 30 seconds… continue until the rice is slightly firm and creamy (about 20 minutes)…”
7. Finishing Touches
“add in those miso butter mushrooms… optional vegan Parmesan… garnish with chopped parsley.”
Conclusion
“this is so velvety and creamy and luxurious and it’s got those rich savory notes…”
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