The other day my daughter was taking a winter survival class. The other two adults and I were standing around, talking wild edibles. I wondered aloud what I might do with the last of my dried morels. The leader of the course answered without hesitation: “Morel Risotto.”
He was right.
The key to this delicious vegan dish was using the broth made from reconstituting the morels.
Morel Risotto - vegan, gluten-free
- 1 cup brown rice, rinced
- handful dried morels, soaked in one cup very hot water. Save the broth.
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh mushrooms, chopped
- 2 Tbsp olive oil
- 1 cup cashew milk, watered down with 1 cup water
- 2+ cups water as needed
- optional: pine nuts for garnish
To reconstitute the morels:
- Place dried morels in bowl.
- Boil water
- Pour at least a cup of water over morels.
- Cover and let steep
- Save broth
- Take morels out when soft (about 1/2 hour), squeezing broth into bowl. You are saving the broth to use in the risotto.
Risotto is made by cooking the rice slowly in liquid, added liquid in small amounts and letting the rice absorb it before adding more. This imparts great richness and flavor into the dish.
- Heat 2 Tbsp olive oil in pan.
- Saute onion til soft, about 3-5 minutes, adding a bit of salt to help onion release its juices.
- Add fresh mushrooms, cook 3 minutes more.
- Add garlic and dried morels. Toss and saute a minute or so.
- Add the rinsed rice to the pan and stir to coat rice with the oil.
- Add broth, 1/2 cup at a time, stirring until rice dish has absorbed it.
- Once the broth is used, add watered down cashew milk (the cashew milk will thicken if you add it without watering.)
- Continue to add milk and water.
- Add liquid, stir, and cover to let the rice absorb liquid. You can also begin to add a little salt and pepper. You may have to add up to 2 more cups of water until rice is soft…I did!
- Season with salt and pepper to taste.
- Add garnish of pine nuts if desired. Enjoy!
This dish was AMAZING! I served it with salad and roasted sweet potatoes. I’m glad I still have one more handful of dried morels left!
Now I’m anxiously awaiting morel season…still over 3 months away!
Enjoy the winter and your stores of dried edibles!
~ Melissa of Food Under Foot