Vegan mushrooms risotto
A few weeks ago I went to the market and saw a stall selling big bags full of white champignon mushrooms for only 1€! Can you believe it??? Even though it was clear that the mushrooms were no longer very fresh, I still decided to buy them, clean them (alas) and freeze them. This story also gave rise to this recipe for a really delicious (frozen) mushroom risotto, which I will now explain how I made.
How do you clean and freeze champignon mushrooms?
Mushrooms are undoubtedly one of my favorite foods. One part of them that I appreciate the least, however, is definitely the part where the mushrooms have to be cleaned. This is not the case for all mushrooms, especially when they are bought packaged at the supermarket. But as you may have already read, I ended up with a lot of white champignon mushrooms to clean.
I strongly advise against rinsing mushrooms under running water because they will absorb water and generally soil or dirt residue will stick. So now I will explain how you can best clean and freeze your mushrooms!
You'll need:
- A clean, gentle kitchen cloth (as fine as possible)
- Clean cold water
- A knife
How to clean champignon mushrooms:
- Take the mushrooms and remove the parts with soil that are on the mushroom stipe by helping yourself with a knife.
- Take your kitchen cloth by wrapping two fingers (index and middle fingers) in it. Wet the cloth lightly under running water.
- Gently rub the mushroom to remove any remaining soil or dirt.
- Cut the mushrooms into the shape you prefer
- Your mushrooms are ready to be cooked or frozen.
How to freeze champignon mushrooms:
When we have large quantities of mushrooms an excellent option is to freeze them so that we can extend the period in which we can use them. After cleaning your mushrooms following the above steps you will need to store them. To do this you will only need to :
- Place the mushrooms in a freezer bag,
- Remove the air,
- Close the bag tightly and store it in the freezer
Take the mushrooms out of the refrigerator at the time you need them for your recipes. There will be no need to thaw them first.
Tips for fabulous mushroom risotto
It is important that the rice has time to absorb the broth. So I recommend that you always stay close to your pot and add broth only when the risotto liquid is thicker.
Also continuously mix the risotto with a ladle to prevent it from sticking to the bottom of the pan. I usually draw an imaginary "8" on the bottom of the pan to pass the time. It is also very relaxing!
If you can't get enough of risotto
Are you a risotto fan, too? That makes two of us! Here's another recipe for a radicchio risotto that I definitely recommend you try:
Mushroom risotto (frozen)
Ingredients
- 180 g 6.35 oz Carnaroli rice
- 1 L vegetable broth (vegetable)
- 200/300 g 7.05 oz - 10.58 oz frozen mushrooms (champignons)
- 1/2 leek
- 1 Tbsp Olive oil
For the mantecatura
- 1 Tbsp vegetable cream
- 1 handful vegetable parmesan grated
- 1/2 1.23 oz walnuts butter
Instructions
- Take a pan, fill it with water and add the vegetable broth powder
- Chop the leek while you heat the oil in a second large pot.
- Brown the leek for a few seconds. Then add the rice and toast it until it appears translucent. Stir occasionally to make sure it does not stick to the bottom.
- Add the broth to the rice with a soup ladle. Continue doing this process until the rice is cooked.
For the mantecatura
- Take the pot off the stove, add the cream, parmesan cheese, and vegan butter, and mix everything well.
- Serve! Enjoy your meal
I hope you like the recipe very much. See you soon 🙂
