Espresso Garlic Mushrooms with Sweet Potato & Butternut Squash Risotto
For us the Kitchen Garden is a fantastic way for others to experience the excitement of growing your own mushrooms – so we’re delighted to be able to share our first ‘customer recipe’ with you.
Like us, he’s from the ‘Jamie Oliver’ school of cooking, so measurements here are not very precise, but that just means, like our Kitchen Gardens, it turns out slightly different every time!
- YIELD: 2 Servings
- PREP: 10 mins
- COOK: 20 mins
- READY IN: 30 mins
- For the risotto
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 200 g Arborio or paella rice
- 2 cloves garlic chopped
- 1 liter vegetable stock
- 250 g sweet potato & butternut squash peeled and diced
- handful frozen peas
- cracked black pepper
- lime juice
- parmesan cheese (optional)
- For the garlic mushrooms
- 1 One shallot finely chopped
- splash extra virgin olive oil
- bouquet Oyster Mushrooms roughly chopped
- Half a glass Denbies Flint Valley English wine
- spoonful garlic butter (Made by mixing softened unsalted butter with salt, pepper, puréed garlic and finely chopped parsley)
- For the risotto: Soften the chopped onion in the olive oil. Add the rice, stir for a minute or two, then add the finely chopped garlic.
- Add half of the vegetable stock and bring to a simmer.
- Add sweet potato and butternut squash (largish chunks add nice texture). Stir occasionally. When almost all the stock has been absorbed, add a bit more and stir. Keep adding stock and stirring occasionally until both the rice and vegetables are cooked. Make sure the mixture does not dry out completely.
- Add a handful of frozen peas a couple of minutes before the end of the cooking time, to add colour.
- Remove from the heat and add a splash of lime juice and some black pepper, to taste. You can add some grated parmesan cheese too, if you like. Stir well, turn off the heat, put a lid on the pan and leave to stand while you cook your mushrooms.
- For the garlic mushrooms: Fry the shallot in the olive oil on a low heat. When softened, turn up the heat and add the roughly chopped Espresso Pearl Oyster Mushrooms. y.
- Flash-fry for 30 seconds or so and add the white wine.
- Turn the heat down again, put the lid on the saucepan and let the mushrooms cook for a couple of minutes.
- Take off the heat and let the liquid reduce before adding a good spoonful of homemade garlic butter.
- Stir well and serve with the risotto, sprinkled with extra virgin olive oil and a sprig of flat leaf parsley! Bon Appetit!