Root-to-Stem Mushroom ‘Scallops’ with Quinoa Risotto

Photo by Stephen Clarke

When we tasked Island Naturals with creating dish that puts “root to stem” cooking into practice, the result was this inspired risotto utilizing stalks and skins of Portobello mushrooms – it turns out they’re just a delicious as the meaty caps.

Courtesy of Island Naturals

Serves 4

  • 1 Portobello mushroom, skin peeled, stem cut into 1cm pieces and top diced
  • 1 onion, finely diced
  • 1 tablespoon garlic, minced
  • 4 leaves rainbow Swiss chard, leaves chopped and stems diced
  • 4 sprigs of thyme, chopped
  • 1½ cans coconut milk
  • 3 tablespoons white wine
  • 2 cups quinoa
  • 4 tablespoons olive oil
  • ½ cup tapioca starch

Cook the quinoa with water and ½ can coconut milk. Dust the mushroom skin and sliced stem with tapioca starch. Steam the Swiss chard.

In a sauté pan, heat the olive oil and fry the mushroom skin and scallops, placing on a paper towel once done to absorb excess oil.

Add the onion, garlic and diced mushroom to the pan and sauté. Add the Swiss chard stems and cook until soft.

Pour in the wine to de-glaze the mixture, then add the quinoa and cook. Add the chard leaves and sauté for one minute. Stir in the rest of the coconut milk. Season with salt and pepper to taste.

Plate by spooning risotto on bottom of plate, with scallops on top and skin as garnish.