Funghi take up so mush-room in my heart! (Ha...Get it?!)

There are so many to choose from, each variety with their own flavor profile. They’ve become a real MVP in vegetarian and vegan cooking. Some are dense and earthy, while others can be delicate and buttery. Most are an excellent source of some B vitamins and vitamin D, while other varieties are also a good source of iron and protein as well. A number of different types of mushrooms have been known to resemble the flavor of meat & seafood (stay tuned for more of these recipes down the road). If you are new to this fabulous funghi, you might want to start with the more popular and easily accessible mushrooms first, then venture out to the less common ones from there. If you are interested in reading up on the different varieties, check out this Guide to Mushrooms.

I’ve always been taught that when you are making risotto, you want to add in a little water at a time. Letting the water cook off, adding a little more and stirring a few times releases the starches which is what helps make it creamy & delicious! This recipe is super adaptable and one of my favorite meals to make for a cozy night curled up on the couch. The mushroom scallops soak up all that delicious butter & the fresh lemony flavor from the white wine and compliment the light sauteed kale well. A fork full of the earthy mushrooms & creamy risotto is a savory delight, while the peas give a burst of sweetness to each bite. I didn’t even mean to make that rhyme!

Notes & Substitutions:

Mushrooms: The mushroom ‘scallops’ will shrink down when searing, so make sure to cut a little thicker than you think you may need to.
Cleaning Mushrooms: Because mushrooms are like a sponge, completely rinsing mushrooms will make them rubbery. Instead just wipe them off with a damp paper towel.
Stems: Save your stems! Toss them in a bag or container to use when making homemade veggie broth

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

Risotto:

1-2 palm-fulls of Arborio Rice
1 small sweet yellow onion (chopped)
A few cloves of garlic (thinly sliced)
A couple handfuls of Baby Portobello Mushrooms (chopped with stems removed)
A handful of fresh or frozen sweet peas
A dollop of vegan chicken bouillon
A dollop (or a couple cubes) of vegan butter
A couple handfuls of vegan parmesan
A few mugs of water
A pinch of red pepper flakes
Salt & pepper

Mushroom Scallops:

1-2 King Oyster Mushrooms (aka Trumpet Mushrooms)
A dollop of butter
A couple dashes of Sea Seasonings, dulse or kelp
A splash of white wine
Salt & pepper to taste

Instructions:

In a hot frying pan, add a tiny bit of butter and throw in your chopped onions. Sautée on medium high heat until they are golden on the edges and a little transparent.
Add in your rice and a dollop of butter. Stir around until the butter starts to sizzle a little around the rice, then add about a mug full of water. Stir everything in your pan to make sure nothing is sticking, cover and let sizzle.
When most of the water has cooked down, add in a little more water and a dollop of your vegan chicken bouillon & garlic, stir, cover and let simmer on medium to medium-high. Keep doing this a few times until the rice is al dente.
Once the rice is al dente, add in your mushrooms and peas, along with another splash or two of water. Stir, cover and let simmer on low.
When most of the water is gone, you have hit the home stretch. Stir in your parmesan, red pepper flakes, salt and pepper to taste. Remove from heat and let it sit covered for about 5 minutes to let the risotto absorb any remaining liquids.
Cut the stems of your King Oyster Mushrooms in 1”-1 ½” thick medallions & score both sides of each ‘scallop’. Sometimes larger Oyster Mushrooms can get tough & woody towards the bottom of the stems. If you notice that on yours, you can use a metal cookie cutter just slightly narrower than the stem (or a potato peeler) to remove the woody exterior. Discard, or better yet, toss those tougher pieces in your veggie scrap freezer bag to make homemade veggie stock.
Add butter to a hot pan until melted.
Sear your mushroom ‘scallops’ on both sides in the melted butter.
Once seared on both sides, add a splash of white wine & sea seasoning, then cover for 10 - 20 seconds to let steam. Mushrooms should look slightly tender but still hold shape. When they are ready, remove mushroom scallops from the pan.
While pan is still hot, add another small splash of white wine to deglaze your pan and add sauce to mushroom scallops.