VEGAN MUSHROOM & FIDDLEHEAD QUINOA RISOTTO

Yields 4 small or 2-3 large portions

INGREDIENTS

FOR THE RISOTTO

  • 5 oz fiddlehead ferns about 1 1/2 cups
  • 2 tbsp extra-virgin olive oil divided
  • 1 medium onion chopped
  • 1 large garlic clove minced
  • 1 cup quinoa rinsed well
  • 2 1/2-3 cups vegetable stock or as needed*
  • 1/3 cup raw unsalted cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 3 oz mushrooms I used a mix of wild mushrooms
  • Sea salt and black pepper to taste

FOR THE PARSLEY OIL

  • 1/4 cup packed parsley
  • 1/4 cup good quality extra-virgin olive oil

INSTRUCTIONS

FOR THE FIDDLEHEADS

  1. Remove any yellow/brown skin from the fiddleheads and cut off brown ends. Rinse well. Cook in boiling water for 5-6 minutes. Drain and discard water. Repeat again with new boiling water. After the second boiling, drain the fiddleheads and rinse well under cold water. Set aside.

FOR THE RISOTTO

  1. Heat 1 tablespoon of the oil in a large pot or saucepan over medium heat. Add the onion and cook until soft and translucent, about 4-5 minutes. Add the garlic and cook for one more minute. Then add the rinsed quinoa, stirring to coat well. Cook for 1 minute, then add 2 cups of the vegetable stock. Bring to a boil, then reduce heat to a simmer and cook, covered until the liquid is absorbed, about 15 minutes.
  2. In the meantime, place the cashews in a jar. Pour 1/2 cup of the remaining hot vegetable stock over the cashews and let sit for about 10 minutes while you cook the mushrooms.

FOR THE VEGETABLES

  1. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Remove any dirt from the mushrooms and trim the ends. Add to the skillet and cook for 4 minutes without touching. Flip and cook for 1 more minute on the other side. Then add the fiddleheads and cook together for 2-3 more minutes. The mushrooms should be golden brown and the fiddleheads slightly crispy. Season generously with salt and pepper.

FOR THE PARSLEY OIL

  1. Blend the oil and parsley in a small blender or with an immersion blender. Set aside.

FINISH AND ASSEMBLE

  1. Add nutritional yeast and lemon juice to the cashews and stock and blend with an immersion blender until you get a rich, creamy sauce.
  2. Check the quinoa to make sure it's tender. If it seems too dry or uncooked, add a bit more vegetable stock. Once cooked to your taste, pour the cheesy cashew sauce into the pot and stir well. The quinoa should be rich and creamy. Taste and season with salt and pepper as desired.
  3. To serve, divide the risotto into bowls. Top with the sautéed mushrooms and fiddleheads and drizzle with the parsley oil.

RECIPE NOTES

*I used regular vegetable stock. If you use a low-sodium stock, make sure you season generously with salt.
Author- https://www.thegreenlife.ca/mushroom-fiddlehead-quinoa-risotto-parsley-oil/