This delicious recipe is featured in the first ever Rare Brand Market Cookbook celebrating 55 artisan independent food producers based all over the country. Espresso Mushroom Company is proud to be one of them – we’re in great company! Our feature tells the story behind the company, and features this easy-to-follow recipe using our oyster mushrooms grown from Pearl Oyster Kitchen Garden.
This oyster mushroom risotto recipe was created by chef Paul Collins who has worked as Executive Head Chef at Daylesford Organic, The Dorchester and other fantastic kitchens around the world, so we do hope you like it.
It was lovely to work with The Rare Brand Larder who tried and tested the Kitchen Gardens, as well as getting the younger generation involved with their a ‘mushroom diary’ – which made us very happy, as we love the idea of bringing people closer to their food and how it’s produced. If you have a mushroom diary, or photos of your kits in action, do share it with us and we’ll add you to our Hall of Mushroom Fame.
Another great thing about this particular mushroom recipe is the simplicity of it. There are few ingredients, it’s quick and it’s relatively easy to follow; just keep an eye on the rice and don’t let is stick to the pan!
The flavours here derive predominantly from the classics, which makes it even more exciting because you can taste the difference in your home-grown mushrooms. Oyster Mushrooms are high in protein and fibre, low in calories and contain zero fat and cholesterol. They are fantastic to cook with and have a rich flavour with a fresh peppery scent, making your home-grown’s the ideal risotto ingredient!
Classic Pearl Oyster Mushroom Risotto Recipe
By September 1, 2013Published:
- Yield: 2 Servings
- Cook: 50 mins
Pearl Oyster Mushroom Risotto from The Rare Brands …
- 1 bouquet Oyster Mushrooms
- 20 ml olive oil
- 35 g Parmesan
- 1 onion chopped
- 150 g risotto rice
- 420 ml vegetable stock
- 20 g fresh parsley chopped
- 1 tbsp mascarpone
- Place the onion and olive oil in a saucepan over a medium heat, and stir until softened.
- Add your risotto rice and allow it to toast in the pan slightly, for a few minutes.
- Gradually add the stock, bit by bit, stirring well as the rice is absorbing the liquid.
- After about 10 minutes, add the mushrooms and the remaining stock (still gradually).
- Once the rice is cooked, put the mascarpone, Parmesan and parsley into the pan and mix it in.
- Serve with a hefty handful of Parmesan!