Erewhon Lion's Mane Mushroom Scallop Risotto with Saffron & Lemon
ErewhonErewhon Lion's Mane Mushroom Scallop Risotto with Saffron & Lemon
Ingredients
For the Lion's Mane 'Scallops'
- 1 pound organic lion's mane mushrooms, cleaned, trimmed, and sliced into 1/2-inch thick 'scallops'
- 2 tablespoons organic extra virgin olive oil
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon organic onion powder
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon freshly ground organic black pepper, or to taste
- 1/2 organic lemon, juiced
For the Saffron Risotto
- 6 cups organic vegetable broth, warmed
- 1/4 teaspoon saffron threads, steeped in 1/4 cup warm broth for 10 minutes
- 2 tablespoons organic extra virgin olive oil
- 1 organic shallot, finely minced
- 1 1/2 cups organic Arborio rice
- 1/2 cup dry organic white wine, (optional, or substitute with more broth)
- 1/4 cup nutritional yeast
- 2 tablespoons organic vegan butter
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon freshly ground organic black pepper, or to taste
- 1/2 organic lemon, zested and juiced
For Garnish
- 1/4 cup fresh organic parsley, chopped
- 1/4 cup organic microgreens, for garnish
Instructions
- 1
Prepare the Lion's Mane 'Scallops': In a medium bowl, gently toss the sliced lion's mane mushrooms with 2 tablespoons of organic extra virgin olive oil, garlic powder, onion powder, 1/2 teaspoon pink Himalayan salt, and 1/4 teaspoon black pepper. Ensure each 'scallop' is lightly coated.
⏱️ 5 min
- 2
Sear the Lion's Mane: Heat a large skillet over medium-high heat. Once hot, add the seasoned lion's mane mushrooms in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-5 minutes per side, until golden brown and slightly crispy. Remove from the skillet and set aside. Drizzle with fresh lemon juice.
⏱️ 10 min
- 3
Start the Risotto: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of organic extra virgin olive oil over medium heat. Add the minced shallot and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the edges of the grains become translucent. This step is crucial for achieving a creamy risotto.
⏱️ 3 min
- 5
Deglaze (Optional): Pour in the organic white wine (if using) and stir until it has completely evaporated, about 2 minutes.
⏱️ 2 min
- 6
Add Broth and Saffron: Add the saffron threads steeped in broth to the rice, along with the first ladleful (about 1 cup) of warm organic vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice.
⏱️ 5 min
- 7
Continue Adding Broth: Continue adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes. The risotto should be creamy and al dente – tender with a slight bite in the center.
⏱️ 25 min
- 8
Finish the Risotto: Once the risotto reaches the desired consistency, remove it from the heat. Stir in the nutritional yeast, organic vegan butter, 1/2 teaspoon pink Himalayan salt, 1/4 teaspoon black pepper, lemon zest, and lemon juice. Taste and adjust seasonings as needed.
⏱️ 5 min
- 9
Serve: Divide the creamy risotto among serving bowls. Arrange the seared lion's mane 'scallops' on top. Garnish generously with fresh chopped organic parsley and organic microgreens. Serve immediately and enjoy this nutrient-dense, plant-based delight.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Lion's Mane Mushroom Scallop Risotto with Saffron & Lemon
Ingredients
For the Lion's Mane 'Scallops'
- 1 pound organic lion's mane mushrooms, cleaned, trimmed, and sliced into 1/2-inch thick 'scallops'
- 2 tablespoons organic extra virgin olive oil
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon organic onion powder
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon freshly ground organic black pepper, or to taste
- 1/2 organic lemon, juiced
For the Saffron Risotto
- 6 cups organic vegetable broth, warmed
- 1/4 teaspoon saffron threads, steeped in 1/4 cup warm broth for 10 minutes
- 2 tablespoons organic extra virgin olive oil
- 1 organic shallot, finely minced
- 1 1/2 cups organic Arborio rice
- 1/2 cup dry organic white wine, (optional, or substitute with more broth)
- 1/4 cup nutritional yeast
- 2 tablespoons organic vegan butter
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon freshly ground organic black pepper, or to taste
- 1/2 organic lemon, zested and juiced
For Garnish
- 1/4 cup fresh organic parsley, chopped
- 1/4 cup organic microgreens, for garnish
Instructions
- 1
Prepare the Lion's Mane 'Scallops': In a medium bowl, gently toss the sliced lion's mane mushrooms with 2 tablespoons of organic extra virgin olive oil, garlic powder, onion powder, 1/2 teaspoon pink Himalayan salt, and 1/4 teaspoon black pepper. Ensure each 'scallop' is lightly coated.
⏱️ 5 min - 2
Sear the Lion's Mane: Heat a large skillet over medium-high heat. Once hot, add the seasoned lion's mane mushrooms in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-5 minutes per side, until golden brown and slightly crispy. Remove from the skillet and set aside. Drizzle with fresh lemon juice.
⏱️ 10 min - 3
Start the Risotto: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of organic extra virgin olive oil over medium heat. Add the minced shallot and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 4
Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the edges of the grains become translucent. This step is crucial for achieving a creamy risotto.
⏱️ 3 min - 5
Deglaze (Optional): Pour in the organic white wine (if using) and stir until it has completely evaporated, about 2 minutes.
⏱️ 2 min - 6
Add Broth and Saffron: Add the saffron threads steeped in broth to the rice, along with the first ladleful (about 1 cup) of warm organic vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice.
⏱️ 5 min - 7
Continue Adding Broth: Continue adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes. The risotto should be creamy and al dente – tender with a slight bite in the center.
⏱️ 25 min - 8
Finish the Risotto: Once the risotto reaches the desired consistency, remove it from the heat. Stir in the nutritional yeast, organic vegan butter, 1/2 teaspoon pink Himalayan salt, 1/4 teaspoon black pepper, lemon zest, and lemon juice. Taste and adjust seasonings as needed.
⏱️ 5 min - 9
Serve: Divide the creamy risotto among serving bowls. Arrange the seared lion's mane 'scallops' on top. Garnish generously with fresh chopped organic parsley and organic microgreens. Serve immediately and enjoy this nutrient-dense, plant-based delight.
⏱️ 3 min