Ingredients
- Canola oil
- 3 minced shallots
- 1 cup chanterelles
- 1 cup quartered shiitakes
- 1 cup morels
- 1/2 tablespoon fresh minced thyme
- 1/4 cup white wine
- 1 tablespoon butter (optional)
- 2 cups fine diced pumpkin
- 1 teaspoon five spice
- 1 tablespoon honey
- 1/2 to 1 cup vegetable stock
- 4 cups vegetarian risotto
- Salt and black pepper to taste
- Truffle oil for garnish
- 1 cup shiitake chips, for garnish
Directions
In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up al dente. Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
- SHIITAKE CHIPS
- 1 cup thinly sliced shiitakes
- Salt to taste
In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.
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By pamela_leong_95...
Torrance, CA
on November 02, 2008
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I loved this recipe. It was delicious, filling, and healthy. The diced pumpkin gives it a nice sweetness to it.
My only complaint is that two of the mushrooms are not in season. Since this recipe uses pumpkin, I just assumed all the ingredients were available during autumn. However, morels and chanterelles are not really available in the fall. I used oyster mushrooms in place of the chanterelles and crimini in place of the morels. Shiitakes were available, though. The risotto using the substitute mushrooms came out just fine--plus, they substitute mushrooms I used were far less expensive than the price of morels and chanterelles (fresh and dried.
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