The Creamiest And Easiest Mushroom Risotto Ever – vegan & gluten-free


Fall season is mushroom season

This year I have seen more people picking mushrooms than ever before.

Hexenröhrling, chestnuts, Tintenschopflinge, porcini mushrooms and what they are all called. The porcini mushroom is probably the most famous of them all! And since my husband loves mushrooms so much, it has almost become a tradition to go mushroom hunting together in the fall. All eyes are eager and everyone wants to discover the best and biggest mushroom first. Have you ever been mushroom hunting with children?

Watch how children’s eyes light up and grow big when they discover their first mushroom. It’s just so cute and fun to teach them about the forest in this fun way.

Did you know that the toadstool is, among other things, a guide to porcini mushrooms? It’s much easier to spot the bright red caps and look for porcini from there.

Where do I find mushrooms?

In the forest is already right. Porcini mushrooms especially like it very sparse. Look for moss-covered areas between the trees. You can also find more mushrooms after heavy rainfall and a subsequent rise in temperature. Never eat mushrooms raw and make sure you have identified the right mushroom. Sites like Mushroom Guides can help you with this.

If you don’t want to search for mushrooms, you can also find them in your local supermarket. But I promise you, mushrooms you find yourself taste a lot better – just because of all the excitement and joy of searching & finding.

Creamy Vegan Mushroom Risotto

The Creamiest And Easiest Mushroom Risotto Ever – vegan & gluten-free

The perfect coziest fall recipe. Super creamy and easy mushroom risotto to follow now for you. Find the full recipe here. 🍂

Course: dinner, lunch
Keywords: comfort food, Easy, fall recipe, food, gluten-free, healthy, Recipe, risotto, vegan
Servings: 4 Servings
Marie Dorfschmidt – therawberry: therawberry
  • 1 onion
  • 300 g mushrooms of choice
  • 250 g risotto rice
  • 750 g water + veggie broth powder / or 750 g veggie broth
  • 1 tbsp maple syrup
  • 2 tbsp white vinegar
  • 2 tbsp vegan butter
  • 2 tbsp nutritional yeast
  • Olive oil
  1. Chop onions and fry in a large pot with some olive oil. Finely chop 200 g of the mushrooms. Reserve the rest for later.

  2. Add the chopped mushrooms to your pot and fry for a few minutes. Then add the rice. Fry again and deglaze with maple syrup and white vinegar. Then add veggie broth and let simmer for 20 min.

  3. Fry the rest of the mushrooms as a whole or chopped in a pan.

  4. Stir the risotto every now and then to prevent I from burning to the pot.

  5. Add vegan butter and nutritional yeast to the finished risotto. Stir well and divide into 4 bowls. Top each with time fried mushrooms. Add salt and chives to taste. Enjoy ✨

  6. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

Thank you so much for stopping by! You’ll find more inspiration every day on my Instagram channel.

See you there!

Your Marie

Author: Marie Dorfschmidt



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