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    Home » Recipes » Main Course

    Published: Aug 20, 2019 · Updated: May 18, 2020 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Chanterelle Risotto

    Jump to Recipe 6 Comments Share Pin Save Saved!

    This vegan chanterelle risotto makes every gourmet’s mouth water. It is creamy, hearty, herby, simple to make - and full of amazing chanterelle flavour that shines across the whole dish like sunlight across an alpine meadow on a warm summer day.

    Two plates of chanterelle risotto with wild oregano garnish

    Wild chanterelle mushrooms

    The chanterelle mushrooms absolutely shine in this risotto. The combination with onions and herbs always works perfectly for savoury dishes. The unique flavour of the bright orange chanterelles makes this an awesome seasonal treat. Or dehydrate chanterelles when they are fresh and enjoy our vegan chanterelle risotto the whole year round! We like to sun dry them behind the windscreen, on the dashboard of our van.

    The chanterelles have such a characteristic, charismatic, unique, special, amazing flavour… I could go on raving about them for hours. They are one of the main reasons for us to visit a certain area in Austria (where chanterelles are called Eierschwammerl - ‘egg mushrooms’) every summer or autumn, and there we have a little chanterelle festival.

    Golden brown chanterelles on top of the risotto, with the forest in the background

    Chanterelle mushrooms are happy to lend their earthy and fruity aroma to many meals as the heart of the dish, but also make a great addition to any hearty, savoury recipe. We like them best when they are fried with some onions and herbs before combined with other ingredients.

    Before I actually rave on about how awesome chanterelles are, let’s get back to the risotto.

    Freshly picked chanterelle mushrooms

    Pressure cooking risotto

    Pressure cooking a risotto is our favourite way to make risotto. No long cooking time or endless stiring! Pressure cooking reduces the cooking time of any dish, while preserving more nutrients than conventional cooking. In the camper van, that means saving some gas, while also saving time and eating more healthy!

    But of course, you can also cook this recipe without using a pressure cooker.

    Frying the chanterelles and onion in a pressure cooker.

    No wine? No problem!

    You could use white wine for deglazing, as almost any risotto recipe calls for. But as we usually don’t have a bottle of white wine in our van, we got creative using some of our staple ingredients. We usually use a splash of soy sauce and lemon or lime juice, which serves the same purpose of adding some extra flavour and a subtle tang to the vegan chanterelle risotto. You can also substitute apple cider vinegar or white wine vinegar for the lemon juice.

    The ingredients for a vegan chanterelle risotto, ready to start cooking

    Rounding it off with herbs

    On the same walk on which we picked the chanterelles for the risotto, we also came across some wild oregano. So that’s what we used to herb up the risotto, but any herb mix will do the job perfectly, like herbs de provence or italian herbs. In the alpine area you would likely find chanterelles paired with parsley a lot.

    Nutritional yeast in vegan risotto

    Nutritional yeast works magic in vegan risottos. It’s key role is to add a ‘cheesy’ flavour typical for risottos, but also helps make it more creamy. It also adds some extra nutrients to vegan dishes. Simply mix it in at the end of the cooking process. And don’t be too frugal with it!

    The golden yellow colour of the risotto with wild chanterelle mushrooms and purple oregano flowers

    Other recipes:

    If you are looking for more vegan risotto recipes, why not try these?
    Caramelised Fennel Risotto with Herby Garlic Cashews
    Squash Lentil Risotto

    More of our chanterelle recipes:
    Wild Chanterelle Mushroom Goulash
    Creamy Chanterelle Soup

    📖 Recipe

    A plate of vegan risotto topped with chanterelle mushrooms and marjoram flowers

    Vegan Chanterelle Risotto

    by Sophie & Paul
    5 from 6 votes
    Few things are better than risotto with wild mushrooms, especially when you picked them yourself! This humble but tasty recipe lets the chanterelle flavour shine.
    Print Pin Save Saved!
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Makes: 2 servings
    Course: Main Course
    Cuisine: Vegan

    Ingredients
     

    • 1 onion finely chopped
    • 2 cloves garlic
    • 2 cups chanterelle mushrooms chopped
    • 2 tsp mixed herbs (see notes)
    • 1 pinch black pepper ground
    • 1 tbsp soy sauce
    • 1 tbsp lemon juice lime juice or cider vinegar
    • 1 tsp stock powder or bouillon
    • 1 cup short grain rice for brown rice: see notes
    • 2 cups water more as needed
    • 2 tbsp nutritional yeast
    • a couple strands of saffron (optional)
    • ¼ tsp kala namak (optional)

    Instructions
     

    • Clean the chanterelles. Small mushrooms can be left whole, larger ones can be chopped into chunks. The mushrooms will shrink to half their size when cooked.
    • Fry the onion in olive oil, stirring frequently, until start to brown ever so slightly.
    • Add garlic and chanterelle mushrooms. After a few more minutes, add herbs.
    • Cook on until liquid is almost boiled off. If the mushrooms are a bit dry and don't give off any liquid, add a splash of water.
    • Add stock powder and rice, and saffron and kala namak if using. Toss around for two minutes, to coat the rice in oil.
    • Deglaze with wine substitute: soy sauce & vinegar/lemon juice.
    • Add water to cover the rice. Bring to boil and turn down the heat to a gentle simmer. As the liquid gets absorbed, keep adding water to keep the rice just covered. Once the rice is done al dente (after about 20 minutes), let it absorb the rest of the liquid until a creamy consistency is reached.
    • When the rice is cooked, mix in the nutritional yeast.
    • Season with salt & pepper, to taste. Mind that the risotto will taste more salty when it has cooled down a bit.

    Notes

    Rice
    Arborio rice gives the most creamy texture. Short grain white rice can also be used.
    Brown rice is more wholesome and nutritious than white rice, and also super tasty. However, it takes a bit longer to cook than white rice, and makes for a bit less creamy risotto. The nutritional yeast will add some extra creaminess, though.
    When using brown rice in the pressure cooker, add an extra 5 minutes to the cooking time and and add an extra ¼ cup of water per 1 cup of rice.
     
    Mixed Herbs:
    Any mixed herbs will do. When we use dried mixed herbs, we like Italian herbs or herbs de provence, but in the alpine area you will often find parsley in hearty mushroom dishes. If you have any fresh herbs, go add them in! Fresh basil might not be the best fitting choice of herbs in this recipe, though.

    Nutrition

    Calories: 414kcal | Carbohydrates: 90g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1072mg | Potassium: 449mg | Fiber: 6g | Sugar: 3g | Vitamin C: 8mg | Calcium: 32mg | Iron: 6mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Creamy Chanterelle Soup
    Chanterelle Ravioli with Sage and Rosemary Oil »

    Reader Interactions

    Comments

      5 from 6 votes (6 ratings without comment)

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    1. nancy says

      October 29, 2024 at 9:14 pm

      This is so so good. I make it with brown rice and it takes so much more liquid and time, but OMG. So good.

      Reply
      • Sophie and Paul says

        November 26, 2024 at 1:18 pm

        Thanks for your lovely feedback Nancy!

        Reply
    2. Brandy says

      November 12, 2021 at 3:36 am

      What are the pressure cooker instructions? I only see to add five additional minutes for brown rice but I don't know what the starting time is.

      Reply
      • Sophie and Paul says

        November 16, 2021 at 10:33 pm

        Hi Brandy,
        when you use pressure cooking, just 1.5 cups (360ml) of water per cup of rice instead of 2. When the water is in, close the pressure cooker, and when it's come up to pressure, cook for 5 minutes. Turn off the heat and let the pressure drop naturally. When safe to open, stir in the nutritional yeast, add small amounts of hot water if it seems too dry. Season to taste and enjoy!
        Sorry that the pressure cooker instructions seem to have escaped us when we updated the post and recipe! Will try and fix that soon 🙂 Thanks so much for making us aware, hope you'll enjoy the risotto!

        Reply
    3. Brenda V Schnell says

      October 07, 2020 at 12:33 am

      Wanting to make this but how much nutritional yeast? Not mentioned in recipe.

      Reply
      • Sophie and Paul says

        October 08, 2020 at 5:50 pm

        Oops, thanks Brenda for spotting that! I've corrected it now. Stir in two tablespoons, and if you want, sprinkle on some more on the plate 🙂 Enjoy! Paul

        Reply

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