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Oyster mushroom risotto low carb and vegan

updated

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Ingredients for 2 servings:

  • 200 g oyster mushrooms
  • ½ onion(s), red
  • Oil for frying, e.g. olive oil
  • ½ pack of rice-style pulses (peas and zucchini in rice form)
  • 8 mini tomatoes
  • 3 sprigs of parsley
  • ½ cup sour cream substitute (Crème Vega)
  • 6 tbsp oat cream (oat cream cuisine)
  • salt and pepper
  • Cayenne pepper
  • Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

very tasty, rich in protein

Cook the rice-style peas and zucchini according to the instructions for 10 minutes and drain. Meanwhile, finely chop the oyster mushrooms, onion, tomatoes, and parsley. Add the oil to a pan and sauté the onion and mushrooms for about 5 minutes. Season the mushrooms with salt, pepper, cayenne pepper, and paprika. Immediately add the Vega and oat cream and mix well. Stir in the rice-style peas, tomatoes, and parsley, and stir briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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