Miso Butter Mushroom Risotto
Creamy, savoury and with bites of umami-rich mushrooms, this backcountry-friendly take on risotto is as easy to prepare, as it's delicious.
Ingredients
Dry Mix
- 180 g instant white rice
- 20 g dried mushrooms1
- 1 tsp mushroom powder2
Spice Mix
- 1 tsp garlic powder
- 1 tsp dried thyme
- 3 tbsp nutritional yeast
Creamy Sauce Mix
- 2 tbsp vegan butter
- ¼ tsp white miso3
Instructions
At Home
- Mix the creamy sauce ingredients to make an umami-packed miso butter. Pack in a container with a tight lid. Pack the spice mix into one container, and the rest of the ingredients into a resealable bag.
At Camp
- Put the dry ingredients into the pot and pour just enough water to cover. Bring to boil.
- Stir occasionally and add more water if it starts looking dry. If using quick-cooking rice, this should take about 5-7 minutes to cook.
- Take off flame and add the spice mix and miso butter. Stir to combine thoroughly.
Notes
- If available, go for a mix of different mushroom types. Otherwise, a single type, such as shiitake or porcini, works too.
- Substitute with ½ bouillon cube.
- If using red miso, which is stronger, use ⅛ teaspoon.