King oyster mushrooms (Pleurotus eryngii) are big, thick mushrooms with a chunky white stem and a small brown cap.
They look kind of like a mini tree trunk.
They don’t have a strong smell or taste when raw, but when you cook them, they become meaty, juicy, and savoury just like scallops or steak!
They’re lovely in stir-fries, grilled, roasted, or sliced into thick pieces and pan-fried. I like that they don’t shrink when cooked, unlike other mushrooms.
They're also called king trumpet mushrooms and are loved for their texture more than their flavour, but they are also delicious!
Today, I added them in the risotto.
Here it is:
King Oyster Mushroom Risotto 🍄
Serves: 2–3
Prep time: 10 min
Cook time: 30–35 min
📝 Ingredients:
For the mushrooms 🍄
2–3 king oyster mushrooms.
1 tbsp olive oil or butter
1 tsp soy sauce
1 tsp balsamic vinegar (for depth)
Pinch of salt & pepper
For the risotto 🍄
1 tbsp olive oil or butter
1 small onion or shallot, finely diced
2 garlic cloves, minced
¾ cup arborio rice
¼ cup white wine (or a splash of lemon water for alcohol-free)
3-4 cups warm vegetable broth (kept simmering in a pot)
1 tbsp grated parmesan
1 tbsp vegan butter or regular butter (optional, for richness)
Salt & pepper to taste
For garnish 🍄
Fresh parsley
🔪 Instructions:
Cook the mushrooms 🍄
In a pan, heat oil or butter. Add cubed mushrooms and let them sear until golden (don’t overcrowd).
Splash in soy sauce and balsamic, let it caramelize slightly. Set aside.
Fry some slices for the topping.
Start the risotto 🍄
In a separate pot, heat olive oil/butter.
Add onions and cook on medium until soft (about 5 mins).
Stir in garlic.
Then the arborio rice. Toast for 1–2 mins until the rice edges look translucent.
Deglaze 🍄
Pour in the wine and stir until absorbed.
Add hot broth gradually
Add a ladle of warm broth. Stir frequently until absorbed.
Repeat, one ladle at a time, for ~20 minutes, until rice is creamy but still has a little bite. Don’t rush—this part creates the magic.
Finish it off 🍄
Stir in parmesan, optional butter, salt, and pepper.
Fold in some of the mushrooms, and reserve some for topping.
Serve 🍄
Spoon onto the plate and top with the reserved mushrooms and herbs.
Soft and silky rice, buttery flavour with meaty and slightly chewy king oyster mushrooms and the parsely added a fresh taste.
Creamy, savoury, comforting and very satisfying!
Have a lovely day.
Mariah 💗😊
Brief Recipe:
King Oyster Mushroom Risotto 🍄
Ingredients:🍄
2-3 king oyster mushrooms
1 tbsp olive oil or butter
1 small onion, diced
2 garlic cloves, minced
¾ cup arborio rice
¼ cup white wine (or lemon water)
3-4 cups warm vegetable broth
1 tbsp parmesan
Fresh parsley for garnish
Salt & pepper
Instructions: 🍄
Cook Mushrooms: Sauté mushrooms in olive oil/butter with soy sauce and balsamic vinegar until golden. Set aside.
Make Risotto: Sauté onion and garlic, then add rice and toast for 1-2 minutes. Add wine and cook until absorbed.
Add Broth: Gradually add warm broth, stirring until absorbed. Repeat until rice is creamy (20 mins).
Finish: Stir in parmesan, butter, salt, and pepper. Mix in mushrooms.
Serve: Top with parsley and extra mushrooms.
Quick, creamy, and delicious! Enjoy!
