Vegan Wild Mushroom Risotto
Deeply savory and impossibly creamy, this wild mushroom risotto is the kind of plant-based comfort food that makes even skeptics forget what they're missing. The secret is layering mushroom flavor at every stage — dried porcini steep right in the vegetable broth, infusing the whole pot with an earthy, almost meaty depth before a single grain of rice hits the pan. Fresh cremini, shiitake, or oyster mushrooms get seared separately until deeply golden, so they stay toothsome and caramelized rather than steaming into a soggy pile. Nutritional yeast and vegan butter stirred in at the end deliver that rich, glossy finish you'd normally expect from a heap of parmesan and heavy cream — no dairy required, no compromise on texture. The classic ladle-by-ladle technique does take a little patience, but it's genuinely meditative, and the payoff is a risotto that flows beautifully and coats the back of a spoon just the way it should. A splash of vegan-certified white wine adds brightness that keeps the whole dish from feeling heavy. Serves four, and honestly, it's the kind of meal you'll want to make on a slow Sunday and eat straight from the bowl.
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Learn more →Ingredients
4 servings
- 5 cups vegetable broth
- 1 oz dried porcini mushrooms
- 3 tbsp olive oil, divided
- 12 oz mixed fresh wild mushrooms (cremini, shiitake, oyster, or a combination), sliced
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine (vegan-certified)
- 1 tsp fresh thyme leaves
- 3 tbsp nutritional yeast
- 2 tbsp vegan butter
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Combine the vegetable broth and dried porcini mushrooms in a large saucepan over medium heat until the broth is hot and the mushrooms have softened, about 10 minutes. Remove the porcini with a slotted spoon, roughly chop them, and set aside. Keep the broth warm over the lowest heat setting.
- 2
Heat 2 tbsp of the olive oil in a 12-inch wide skillet or sauté pan over medium-high heat until shimmering. Add the fresh mushrooms in a single layer and cook undisturbed for 3–4 minutes until the undersides are deep golden brown, then stir and cook for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
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