Mushroom ‘risotto’ with crispy mushrooms and Kecap Manis drizzle

Name: Mushroom ‘risotto’ with crispy mushrooms and Kecap Manis drizzle
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

ottolenghi.co.uk

Mushrooms take centre stage here. We’ve used three varieties for roasting, but feel free to use whatever you can find.

View full recipe on ottolenghi.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ottolenghi.co.uk.

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