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Vegan mushroom risotto
Fruit and vegetables
1 small
beetroot
, very thinly sliced
200g/7oz
shallots
, finely chopped
2
garlic
cloves, crushed
70g/2½oz button
mushrooms
, finely chopped
300ml/10fl oz
mushroom
stock, warm
1
lemon
, juice only
10g/⅓oz mousseron
mushrooms
10g/⅓oz white shimeji
mushrooms
10g/⅓oz brown shimeji
mushrooms
50g/1¾oz cordycep
mushrooms
1 leaf
curly kale
, ripped into pieces
4 Paris brown
mushrooms
, very thinly sliced
Tins, packets and jars
125g/4½oz
risotto rice
Cooking ingredients
100ml/3½fl oz
white wine vinegar
50g/1¾oz
caster sugar
2 good pinches
salt
pinch
yeast
flakes
40g/1½oz
soy sauce
good-quality
olive oil
Dairy, eggs and chilled
40g/1½oz soy ‘
cream
’
Meat, fish and poultry
10g/⅓oz pink
oyster
mushrooms, torn into pieces
Other
30ml/1fl oz olive oil
2 tbsp vegan
white wine
5g/⅛oz yeast extract
Back to recipe
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