Mushroom ‘risotto’ with crispy mushrooms and Kecap Manis drizzle

Step 1

Preheat the oven to 230C.

Step 2

First, make the drizzle. Mix the Kecap Manis with the sherry vinegar and set aside.

Step 3

Roughly tear the mushrooms into medium sized pieces and place on a large parchment lined tray with the mushroom from the broth above, 60ml of oil, ¾ teaspoon of salt and a good grind of pepper. Mix well and roast for 20 minutes. Remove the tray from the oven, drizzle over a tablespoon of  the drizzle, mix well and return to the oven for another 5 minutes until crispy in places.

Step 4

Place the chopped fennel, onion, garlic, fennel seeds, oil and butter in a large saucepan on medium high heat with ½ teaspoon of salt. Cook, stirring occasionally for 9-10  minutes until translucent and caramelised in places.

Step 5

Stir in the oats then add in ladlefuls of the mushroom broth and 300ml of water, cooking for a total of 10 minutes until the oats have softened and the mixture is creamy.

Step 6

Divide between four bowls, with the roasted mushrooms on top and the Kecap Manis drizzle on the side.