MAGIC MUSHROOMS

The humble mushroom is anything but; these nutrient powerhouses are super-versatile, come in all shapes and sizes and pack a serious umami punch. Use these simple recipes to upgrade mealtime, every time.

- LUKE BENEDICTUS

VEGAN LEMON AND MUSHROOM RISOTTO

SERVES

4 OLIVE OIL

1 LARGE BROWN ONION, FINELY CHOPPED

1 CUP ARBORIO (RISTOTTO) RICE

1 CUP WHITE WINE

250G SHIITAKE (OR BROWN) MUSHROOMS, SLICED

4 CLOVES GARLIC, MINCED THYME LEAVES

750ML TO ONE LITRE VEGETABLE STOCK

150G EXOTIC MUSHROOMS, LIKE SHIMEJI, SLICED OR SEPARATED, AS NEEDED

1 LEMON 2 TSP NUTRITIONAL YEAST PINCH CHILLI FLAKES

SALT AND FRESHLY GROUND BLACK PEPPER

½ CUP PINE NUTS, TOASTED

1/ In a large, deep saucepan set over medium heat, add one tablespoon olive oil and the chopped onion. Sauté until translucent and soft.

2/ Add the risotto rice and stir for one minute before adding the white wine.

3/ In a separate large wok or pan set over high heat, add one tablespoon olive oil. When very hot, add the sliced shiitake mushrooms. Sauté for a couple minutes then add half the garlic and a few thyme leaves. Sauté until fragrant and the mushrooms are golden on the edges.

4/ While stirring the risotto rice, add a quarter cup of vegetable stock every few minutes until the rice is cooked (you might not need to use all the stock).

All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps prop up the immune system and prevent damage to cells and tissues.