Mushroom ‘risotto’ with crispy mushrooms and Kecap Manis drizzle

dinner · ⏱ 55 min · 4 portions · 90.0 g carbs / portion · vegetarian · allergens: gluten, milk

v5 · rb0e705f985 20260727Z1751 88.7 ml olive oil 100 g rolled oat 🔥 preheat the oven to 230°C 🌀 mix the kecap manis with the sherry vinegar to make the drizzle 🔪 tear the mushrooms into medium pieces 🔥 ⏱ 20 min roast the mushrooms on a parchment-lined tray with oil and salt 🔥 ⏱ 5 min drizzle with kecap manis and roast until crispy in places 🍳 ⏱ 9-10 min sauté the fennel onion garlic and fennel seeds in a saucepan with oil and butter until translucent and caramelised 🌀 stir in the oats 🍳 ⏱ 10 min simmer with ladlefuls of mushroom broth and water until the mixture is creamy 🍽 divide the risotto between four bowls with creamy base and roasted mushrooms on top and Kecap Manis drizzle on the side 🍽 serve the finished bowls Mushroom Risotto 🍲 40 ml kecap manis 1 tbsp sherry vinegar 230 g shiitake mushroom 200 g king oyster mushroom 200 g oyster mushroom fine sea salt to taste black pepper to taste 200 g fennel bulb 180 g onion 3 pieces garlic clove 1 tsp fennel seed 40 g unsalted butter 300 ml mushroom broth 300 ml water kecap manis, sherry vinegar shiitake mushroom, king oyster mushroom, oyster mushroom 59 ml fine sea salt, black pepper drizzle part 30 ml mushroom broth, water drizzle part
http://flowcooking.food/en-us/recipe/418/mushroom-risotto-with-crispy-mushrooms-and-kecap-manis-drizzle/