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Restaurants›Restaurant e18hteen›Ontario Lion’s Mane Mushroom Recipe

Ontario Lion’s Mane Mushroom Recipe

Inspired by Restaurant e18hteen

Time45m

Serves4

COCONUT BASIL RISOTTO, TRUFFLE, MAYU, COCONUT CASHEW CREAM SAUCE, SHAVED FENNEL, EDAMAME, NUTRITIONAL YEAST, TARO CRISP

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Ingredients

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Risotto

1 cup Arborio rice

4 cups Vegetable broth

1 cup Coconut milk

1 cup Fresh basil, chopped

2 tbs olive oil

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 tbs Nutritional yeast

1 tsp Celtic sea salt

to taste black pepper

Coconut Cashew Cream Sauce

1 cup Cashews, soaked

1 cup Coconut milk

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

Toppings

2 cups Ontario Lion's Mane mushrooms, sliced

to taste Truffle oil

1 cup Shaved fennel

1 cup Edamame, shelled

1 cup Taro, thinly sliced and fried

Method

Risotto Preparation

1

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened and translucent.

2

Cook the Rice

Add Arborio rice and toast for 2-3 minutes, stirring frequently. Gradually add vegetable broth, one cup at a time, stirring continuously until absorbed before adding more.

3

Add Coconut Milk and Basil

After about 15-20 minutes, when the rice is nearly cooked, stir in coconut milk and chopped basil. Season with nutritional yeast, salt, and black pepper. Cook until creamy and the rice is tender.

Coconut Cashew Cream Sauce

4

Blend Cream

In a blender, combine soaked cashews, coconut milk, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Mushroom and Assembly

5

Cook Mushrooms

In a skillet, sauté sliced Lion's Mane mushrooms until golden brown. Drizzle with truffle oil to taste.

6

Assemble the Dish

Serve the coconut basil risotto in a bowl. Top with sautéed Lion's Mane mushrooms, shaved fennel, shelled edamame, and drizzle with coconut cashew cream sauce. Garnish with taro crisps.