Cook-time ~45 minutes | gluten-free and vegan friendly | easy dinner recipe
At Ferg’s Fabulous Fungi, we believe incredible meals start with incredible mushrooms. Our Freeze-Dried Mushroom Medley is carefully grown, thoughtfully dried, and packed with rich, earthy flavor. So when you cook with it, you’re not just adding mushrooms, you’re building depth, warmth, and real-deal umami into every bite.
This creamy mushroom risotto is one of our favorite ways to let those mushrooms shine. Once hydrated and sautéed to golden perfection, our medley releases that signature woodsy aroma that fills your kitchen and lets you know something special is happening. Paired with buttery arborio rice, fresh thyme, and plenty of parmesan, the result is a dish that feels elevated yet comforting.
Ingredient list:
1 1/2 cups arborio rice
4-6 cups chicken broth
1 cup Ferg’s Dried Mushroom Medley
Ferg’s Umami Seasoning (mushrooms, garlic, onions, jalapeños, and sea salt)
1 small shallot minced
2 tbl fresh thyme leaves
3/4 cup finely grated parmesan
3 tbl unsalted butter
1 tbl olive oil
2 tbl chopped parsley (for garnish)
2 tsp black pepper
*to create a vegan-friendly version of this recipe, swap chicken broth for vegetable stock, butter for additional 1:1 olive oil, and parmesan cheese can be swapped with ½ cup of toasted breadcrumb for added thickness and texture
Step 1. To re-hydrate your mushrooms, soak in cold water for 2-5 minutes.
Step 2. Once re-hydrated, sauté your mushrooms with 1 tbl butter and 1tbl olive oil until golden brown and tender. Season with Umami seasoning and pepper. Set aside.
Step 3. Take remaining butter and 1 tbl olive oil and saute shallots, Umami Seasoning and thyme until aromatic.
Step 4. Add arborio rice and toast for 3-5 minutes.
Step 5. Ladle about 3/4-1 cup of warm broth and stir frequently. Wait until rice has absorbed broth and there's none remaining in pan. Continue this process with your warmed broth until rice is creamy and al dente (about 25-35 minutes, do not add broth until it has been soaked up)
Step 6. Once your rice is al dente and creamy, add your previously cooked mushrooms, your parmesan cheese and stir for 2 minutes until fully incorporated.
Step 7. Remove from heat, let sit two minutes.
Step 8. Stir and serve, top with shredded parmesan and chopped parsley and enjoy!