Oyster mushroom risotto

Who else on the low fodmap diet misses mushrooms? I know I do! Especially when eating out as I find a few of the main dishes tend to come with an enticing mushroom sauce 😋

However, it’s not all bad news! If you haven’t got round to introducing mushrooms yet, or have but they just don’t agree 😩 oyster mushrooms are fodmap friendly, yay 🤗

I have oyster mushrooms as a bit of a treat 🍄 mainly because

1. They’re pricey 💴

2. They’re hard to find! My go to shops are M&S & on the odd occasion I’ve also found them in Sainsbury’s

My recipe below serves two, however I think you could get 3 servings out of it 🤔 give it a go & let me know what you think…

Ingredients;

  • 100g Oyster mushrooms
  • 150g Risotto
  • 1/2 Sainsburys basic chicken stock (or fodmap stock of choice)
  • 100g Leek leaves, green only, sliced
  • 60g Soft cheese (I used Philadelphia, if dairy intolerant swap to dairy free)
  • Fresh parsley, chopped

Method;

  1.  Heat your frying pan with oil of choice (I use fry light). Add your sliced leeks and cook on a high heat until softened (a few minutes)
  2. Wash your oyster mushrooms before use, turn the heat down slightly – add your mushrooms and continue to cook until softened and browning in colour
  3. Add your risotto, fodmap friendly stock and 700ml boiling water. Bring to a simmer & allow to cook stirring occassionally
  4. Once the rice is starting to plump & almost cooked add your soft cheese, large handful of fresh chopped parsley & a good helping of cracked black pepper
  5. Stir through and cook until ready to serve

 

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