W.Whether you’re embracing Veganuary or just want a healthy start to the year, Amy Poon’s Miso and Mushroom Risotto with Chilli Oil and Golden Oyster Mushrooms will put a smile on your face bigger than a mushroom cap.
With the umami goodness of miso and the sweet, nutty flavor of Shaoxing wine, plus a burst of spiciness from chili oil, this dish is both satisfying and healthy. The addition of oyster mushrooms, sautéed to a perfect golden brown, adds both a visual and textural spectacle.
Miso and mushroom risotto with chilli oil and golden mushrooms
It serves: 4-6
Ingredients:
3 tablespoons olive oil
1 bunch scallions, finely sliced, white and green separated
2 sticks celery, finely chopped
250 g chestnut mushrooms, finely chopped
3 cloves garlic, finely chopped
70 g white miso
400 g arborio or carnaroli rice
5 tablespoons shaoxing wine or dry sherry
3 tablespoons soy sauce
75 g grated parmesan or vegan alternative
3 tablespoons chili oil (such as Poon’s Extraordinary Chili Oil)
For the oyster mushrooms:
1 tablespoon olive oil
250g oyster mushrooms, cut into thick strips
1 tablespoon chili oil (such as Poon’s Extraordinary Chili Oil)
Method:
Heat the olive oil in a large, wide frying pan over medium heat and add the spring onion whites, celery, mushrooms and garlic. Add a pinch of salt and fry for 10-12 minutes until tender.
Meanwhile, pour 1.3 liters of boiling water into the miso, stir well and keep warm. Add the rice to the vegetable base and fry for 3-4 minutes until it starts to turn translucent. Add the shaoxing and soy and as soon as the liquid is reduced by half, begin to add the miso little by little, stirring between each addition and waiting for it to be absorbed before adding the next. Continue until the rice is tender and creamy, about 18 to 20 minutes. You may need to add more water if you run out. Vigorously stir in the parmesan and chilli oil, season to taste and let sit while you prepare the oyster mushrooms.
To prepare the oyster mushrooms, heat the olive oil in a large nonstick skillet over medium-high heat. Once very hot, add the mushrooms in a single layer and let them rest for 3-4 minutes. Flip them over, add chilli oil and cook on the other side for a couple more minutes until golden and tender. Remove from the heat, add the spring onion leaves and a little salt. Transfer the rested risotto to plates and top with the oyster mushrooms.
Amy Poon is the founder of Poon’s London
