Welcome to another recipe!

Mushrooms: Taste and Nutritional Value

The nutritional value of mushrooms is extremely high and that makes them priceless. They are a rich source of protein, iron and vitamins, while at the same time they have low quantity of fat and calories. They are especially important for our body’s defense system and for much more. In short, mushrooms are rich in nutritional value, very tasty and also, undoubtedly, a wonderful raw material for creating unique recipes.

Divine flavored mushroom risotto

This is one of the unique recipes I mentioned above. The combination of mushrooms meets the truffle oil and will satisfy even the most demanding people. A dear friend visited me a few days before and asked me to make her one of my favorite recipes. He had, of course, tried my adored mushroom gyros in the past and so I decided to use the power of mushrooms’ taste and surprise her with this risotto. Long story short, I had to prepare for her a food container for her next day’s lunch!

Mushroom Risotto with Truffle Oil

whenhelencooks

The magical combination of mushrooms with truffle oil is here to excite those who try this dish. Fall in love with mushrooms and create an indescribable taste that you will want to cook constantly!

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Prep Time 15

Cook Time 40

Resting Time 20

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 4 serving

Ingredients

200 gr brown basmati rice
200 gr white mushrooms
250 gr portobello mushrooms
10 gr dried mushrooms
1 tsp. truffle oil
4 tbsp. coconut oil
2 tbsp. nutritional yeast
1 tbsp. Himalayan salt
1 pinch of freshly ground pepper
1 tbsp. garlic powder
1 clove of garlic
1 cube of vegetables
white wine
vegan parmesan (optional)
thyme (optional)

Instructions

Add the dried mushrooms into a glass of water (with enough water to cover them) and leave them for 20 minutes.
Peel the white mushrooms and the portobello mushrooms and chop them.
Add the coconut oil in a pan and wait for it to heat up.
Then, put the chopped mushrooms in the pan, stir and close the lid, waiting for about 5 minutes.
At the same time, clean and finely chop the garlic clove. Add it in the pan and wait for 1 minute, so it's aromas will be fully released.
Remove the water from the dried mushrooms and add them in the pan, while stirring.
Add the rice and stir.
Quench with white wine.
Add 750ml hot water, salt, garlic powder, pepper and vegetable cube.
Close the lid and reduce the heat to medium.
Wait for about 30 minutes.
Once it is almost ready, add the nutritional yeast and truffle oil and mix well.
Serve with vegan parmesan and fresh thyme.
Enjoy!