Recipe courtesy of Ming Tsai
Save Recipe Print
4 servings




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.


In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.;

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


Pumpkin Soup

Recipe courtesy of Kerry Simon

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Beef and Mushroom Stir-Fry

Recipe courtesy of Food Network Kitchen

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Wild Mushroom and Pumpkin Risotto

Recipe courtesy of Food Network Kitchen

Wild Mushroom Risotto

Recipe courtesy of Alfred Portale

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.