Flavorful Three-Color Oyster Mushroom Risotto
A Nutritious Three-Color Oyster Mushroom Risotto Made with Baekseon, Sunjeong, and Gonji7ho Oyster Mushrooms
Enjoy a delightful risotto at home, where the tender rice grains blend perfectly with the rich mushroom flavors! We’ve used three types of oyster mushrooms – Baekseon, Sunjeong, and Gonji7ho – to add a variety of textures and a subtle mushroom aroma. We’ve further enhanced the taste and nutrition by adding tender beef and savory perilla seed powder. This delicious risotto recipe will enrich your dining table, not just for special occasions, but also for everyday meals.
Main Ingredients- Baekseon oyster mushrooms 50g
- Sunjeong oyster mushrooms 50g
- Gonji7ho oyster mushrooms 50g
- Beef for bulgogi 100g
- Onion 50g (approx. 1/4 medium onion)
- Garlic 2 cloves
- Cooked black rice 1/2 cup (or white rice)
Seasoning & Others- Olive oil 2 Tbsp
- Heavy cream 1 cup (200ml)
- Anchovy dashi broth 1/2 cup (100ml)
- Perilla seed powder 1/2 cup (30g)
- Cooking wine or Mirin 1 Tbsp
- Salt 1/2 tsp
- Black pepper to taste
- Herbs (basil, oregano, etc.) to taste
- Olive oil 2 Tbsp
- Heavy cream 1 cup (200ml)
- Anchovy dashi broth 1/2 cup (100ml)
- Perilla seed powder 1/2 cup (30g)
- Cooking wine or Mirin 1 Tbsp
- Salt 1/2 tsp
- Black pepper to taste
- Herbs (basil, oregano, etc.) to taste
Cooking Instructions
Step 1
Carefully prepare all your vegetable ingredients. Thinly slice the onion and coarsely mince the garlic to enhance the flavor.
Step 2
Tear the Gonji7ho oyster mushrooms into small, bite-sized pieces. This allows the sauce to penetrate better, making them more delicious.
Step 3
Similarly, tear the Baekseon oyster mushrooms into thin strips. Tearing them all helps to preserve their distinct textures.
Step 4
Tear the Sunjeong oyster mushrooms into manageable, bite-sized pieces. Prepare all three types of mushrooms so they harmonize well in the risotto.
Step 5
Lightly rinse the three types of prepared oyster mushrooms under cold water to remove any debris, then firmly squeeze out any excess water. Removing the water prevents the risotto from becoming watery and helps preserve the mushrooms’ flavor when sautéing.
Step 6
Heat 1 Tbsp of olive oil in a pan over medium heat (or high heat for a thick-bottomed pan). Add the beef for bulgogi and cook until golden brown, similar to grilling. Cooking quickly over medium-high heat helps to seal in the juices. Pour in 1 Tbsp of cooking wine (or mirin) to eliminate any gamey odor from the beef. Once cooked, set the beef aside on a separate plate.
Step 7
Add another 1 Tbsp of olive oil to the same pan. Sauté the thinly sliced onion and minced garlic until fragrant. Continue to cook until the onions become translucent and the aroma of garlic fills the air.
Step 8
Once the onions and garlic are well sautéed, add all the torn oyster mushrooms to the pan and stir-fry them together. When the mushrooms have slightly softened, pour in 1 cup of heavy cream and mix well. The cream will form the smooth base of your risotto.
Step 9
Pour in 1/2 cup of anchovy dashi broth, followed by 1/2 cup of cooked black rice (or white rice). Gently stir with a spatula, being careful not to mash the rice grains, to combine all ingredients. Let it simmer until the rice absorbs the broth and cream sauce, becoming moist and tender.
Step 10
Finally, season the risotto with 1/2 cup of perilla seed powder, a pinch of herbs, 1/2 tsp of salt, and a dash of black pepper to taste. Stir everything evenly to combine. Your flavorful three-color oyster mushroom risotto is now complete! Serve immediately while hot.
