Vegan Risotto with King Oyster Mushrooms


This exquisite dish is all about flavours, textures and technique. Imagine a Coquilles Saint Jacques dish, but vegan. That is exactly how the king oyster mushrooms taste in this fantastic combination. 

Video recipe:

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes


Course: main dish

Cuisine: Vegan, Italian

Servings: 4



🌱1.5 L veggie stock

🌱250 g arborio rice

🌱150 g. brown mushrooms

🌱4-5 sprigs of thyme

🌱1 onion

🌱2 cloves of garlic

🌱1 Tbsp cashew cream

🌱400 g. king oyster mushrooms

🌱Salt & pepper to taste

🌱Olive oil for cooking

How to prepare it:

  1. Cut the brown mushrooms into thin slices and add them in the boiling veggie stock
  2. Add the fresh thyme, cover the pot with a lid and let the stock boil for about 15-20 minutes
  3. In the meantime, prepare the king oyster mushrooms:
  • cut the ends of each mushroom 
  • cut the ends into thin slices
  • cut the stems in 3-4 pieces and make a pattern, using a knife, on their ends
  1. In a pan, heat up some olive oil and cook the chopped onion
  2. Add the garlic and cook them together for 1-2 more minutes
  3. Add the sliced mushrooms and mix well
  4. When the mushrooms appear to be semi-cooked, add the rice and mix well for a few minutes
  5. Gradually add the veggie stock over the rice until it is cooked al dente
  6. At the end, add the cashew cream and some pepper, mix well and your risotto is ready!
  7. Spray a grill pan with some olive oil and cook the mushroom stems on both sides until golden-brown.
  8. Serve the risotto with some delicious grilled mushrooms and decorate the plate with a spring of thyme for extra flavour and colour.


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