PARISIAN MUSHROOM RISOTTO AND TOMATO MARINATED TEMPEH [Recipe]

They are not vegetables but part of the fungi realm.

Mushrooms are a good source of zinc, potassium, copper, fibres, vitamin B and especially vitamin D. Plus, they contain some protein and vitamin C and are full of antioxidants. If you are looking to improve your immune system (and you should), cardiovascular health, reducing your chronic inflammation, try to add more mushrooms to your diet as they can be of great support.

Studies have also shown that mushrooms can increase brain health by reducing oxidative stress damaging our cells. 

Culinary speaking, mushrooms are highly versatile and can bring unique flavours to your dish thanks, to their umami (savoury/meaty) and earthy taste.

 

Mushroom's best pairing (non-exhaustive list): Tomato, lemon, chives, garlic, shallots, onions, almonds, cream. 

Texture of the dish: creamy, tender, smooth, mushy.

Taste: umami (meaty or savoury), earthy, citrusy, nutty, buttery, smoky.

 

Sources:

https://www.webmd.com/diet/health-benefits-mushrooms#1

https://www.drfuhrman.com/elearning/blog/186/mighty-mushrooms-boost-immune-function-and-brain-health-and-guard-against-cancer

https://www.medicalnewstoday.com/articles/278858#benefits

https://www.healthline.com/health/food-nutrition/are-mushrooms-good-for-you#How-to-eat-mushrooms

 

RECIPE SERVES 4-5 PERSONS

Preparation 20 mins ∞ Cooking 60 mins ∞ Rest 0 min ∞ Total time 1 hour 20 mins

Ingredients: 

Mushroom risotto:

2 cubes of veggie stock

1,5 L of water

Pinch of pepper

250 g of mushrooms

2 medium onions

1 shallot

1 clove of garlic

400 g of arborio rice

dash of coconut oil

Pinch salt

200 ml coconut cream

10,12 pieces of chives

1/4 lemon 

2 TBSP of parmesan cheese (or 6 TBPS of nutritional yeast)

2 tsp of almond (whole at the end)

a couple of parsley leaves

Optional: black truffle

dash of almond butter to increase creaminess

 

Marinated tempeh

200g of sliced tempeh marinated with Our Homemade refined BBQ sauce recipe (marinated minimum 2 hours but overnight is better)

  

Instructions : 

1. Prepare stock with 1 cube of vegetable stock, pepper, water and 100g of mushrooms for 15 minutes on a medium stove. Reserve at room temperature.

2. Cook the rest of the mushrooms with a dash of oil on a medium stove for 5 minutes (to make them sweat).

3. Add cream, salt and cook for 5 more minutes.

5. Remove from stove. Add lemon and chives to the mushroom sauce. Set aside.

6. Cook onions for 5 minutes. Mince clove, garlic, shallots and add to the onion. Then add the rice.

7. Cook rice until slightly translucent on a medium.

8. Add 1 ladle of stock once at a time to the rice until there's no more stock left.

9. Add the mushroom sauce and parmesan cheese.

10. Fry for 2,3 minutes with a dash of oil on each side of the marinated tempeh.

11. Before serving, sprinkle the risotto with crushed almonds and add parsley 

12. Bon appétit!