Mushroom ‘risotto’ with crispy mushrooms and Kecap Manis drizzle | Ottolenghi

Ingredients

• 40ml Kecap Manis
• 1 tbsp sherry vinegar
• 230g shiitake mushrooms
• 200g king oyster mushrooms
• 200g oyster mushrooms
• 4 tbsp olive oil
• 1 large fennel bulb (200g), trimmed and chopped in 1½ cm pieces
• 1 onion (180g), chopped in 1½ cm pieces
• 3 garlic cloves, finely chopped
• 1 tsp fennel seeds
• 2 tbsp olive oil
• 40g unsalted butter
• 100g rolled oats
• 300ml mushroom broth from the recipe in this substack
• fine sea salt and black pepper