Step 1

Clean them either by brushing or lightly washing them. Towel path-dry the mushroom and slice and cut your mushrooms into slices and quarters.

Step 2

If you have cardoncelli or shiitake mushrooms, you can carefully rip them from top to bottom.

Step 3

In a flat saucepan, briefly heat one tablespoon of oil for a couple of seconds and stir-fry your mushrooms, face-down, until golden brown.

Step 4

Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to boil and prepare according to packaging instructions. Optionally add the dry porcini mushrooms to the stock.

Step 5

Peel and chop your onions. Slice the onions from top to bottom if you don't simply dice them finely. Up to you.

Step 6

On medium heat, using the same flat saucepan, add one tablespoon of olive oil, followed by your choice of herbs, stems.

Step 7

Stir-fry the onions until golden brown.

Step 8

Add the risotto rice, stir until lightly toasted, add the dry white wine, and stir until it evaporates.

Step 9

Add the reserved caramelized mushrooms.

Step 10

Stir in the stock, little by little, stirring frequently, until 'al dente.'

Step 11

On minute ten, add the homemade vegan parmesan (or nutritional yeast).

Step 12

Then add one last tablespoon of oil or vegan butter and stir.

Step 13

Remove from the heat, and let it sit for 2-5 minutes, and serve. Garnish with chopped parsley, Vegan Parm Cheese, and freshly cracked black pepper.