If you’re a fan of mushrooms then this is the perfect recipe. Soft, silky and fabulously tasty.
At your deli buy a selection of mushrooms, I used swiss browns, white mushroom cups, hon-shimeji, oyster mushrooms and dried porcini mushrooms. Don’t skint on mushrooms, they will shrink and you will wish you had more. Typically for two people I use about 5 heaped handfuls of mushrooms for 2 people.
- Large selection of mushrooms – 5 heaped handfuls or more.
- 1 Onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 L veggie stock
- 200g risoni pasta
- cream, chopped parsley and parmesan for garnish
- Soak porcini mushrooms in 100mL boiling water for 20mins.
- Finely chop the onion and sautee in a large pan with olive oil and some butter. When softened add the minced garlic. Cook on medium heat till garlic is cooked but don’t let it colour.
- Add mushrooms to pan, starting with the firmer larger mushrooms and cooked till wilted and softened.
- Add the porcini water to the mushroom pan and reduce. Add veggie stock so the pushroom mixture reamins sloppy and hydrated.
- In a separate pot of boiling salted water, cook the risoni until half cooked then drain and add to the mushroom pan. Stir risoni mushroom mixture and cook a la risotto. Add stock if the mixture dries out too much. I like to cover with the lid so all the pasta absorbs the mushroom flavoured liquid, rather than evaporating.
- When almost ready, add the more delicate hon-shimeji and oyster mushrooms. Stir and keep cooking until the new mushrooms are soft.
- At this stage you should have a nice moist risotto like consistency. Add some cream, chopped parsley and grated parmigiano-reggiano and seasoning. Stir till combined.
- Serve with more chopped parsley and copious amounts of parmigiano-reggiano.