INGREDIENTS
40 gs
a mixture of porcini and shiitake
750 gs
oz favourite mushrooms
1 serving
extra virgin olive oil
4 smalls
shallots or
3 larges
garlic cloves
400 gs
cups risotto rice
2 cups
vegan stock
2 tbsps
miso paste
1 serving
salt and pepper
2 sprigs
thyme
1 tbsp
balsamic vinegar
1 serving
parsley
120 mls
35 gs