Vegan Main Course – Mega Marinated Portabella Mushrooms served with a Spelt & Beetroot Risotto

9 Feb

When I say these are Mega Marinated I mean it!  I used gorgeous Irish Portabella mushrooms from the Honest Farmer.  They hold up to a good soaking in all the fabulous flavours.  They were tested on a carnivore and he couldn’t get over the flavours and even had seconds!  Rice wine vinegar is an important ingredient that adds a unique flavour and can be food in most Asian food shops.  While the soup is cooking you can start making the first marinade.

Mega Marinated Portabella Mushrooms

5 large Portabella Mushrooms

1 large courgette

1st Marinade (cooking)


5 Tablespoons Olive Oil

2 Tablespoons of freshly sqeezed lemon juice

2 Tablespoons of crushed garlic

pinch of salt

2nd Marinade (serving)

3 teaspoons of rice wine vinegar

1 teaspoon of minced garlic

1 teaspoon of dried tarragon

pinch of salt

Method:  Mix all the ingredients for 1st Marinade together and put in a freezer bag, place the mushrooms in the bag and toss gently – leave for an hour or two at room temperature while making the risotto.

Pre-heat oven to 175 degrees and place mushrooms on a foil covered pyrex dish and cook for 10 mins.  Remove from oven.

Mix ingredients for 2nd marinade together.   Just before serving the main course, slice the mushrooms and place on a hot grill pan, you want to get nice grill marks on them.  Take off pan and toss in the 2nd marinade – serve.  You can leave for 10 – 15 mins if you wish.

Spelt & Beetroot Risotto

Spelt is a lovely nutty grain and keeps it’s shape and texture more than normal risotto rice and it should have a nice chewy texture when cooked.  It is very nutritious and is a warming grain – it can be grown in any climate without pesticides so we hope Irish farmers might start growing it soon!  Beetroot adds a nice earthy flavour to complement the nutty flavour of the spelt.  Goats cheese is a good addition too (if you are not vegan).


6 shallots

2 small beetroots

Spelt Grain

1 glass of white wine

1L of vegetable stock

Method:  Spelt Grain takes around 45-50 mins to cook properly so I like to give it a head start by boiling in water for 15 mins.  Chop the shallots really finely and add to some olive oil in a heated pan.  Fry until translucent but not brown.   Wear gloves when you peel the beetroot and chop into slivers.  Add to the shallots and cook for another 10 mins.  Drain the spelt and add to the pan.  Stir and cook for 5 mins.  Add the wine and let it bubble.  Add the stock and stir.  Simmer until the spelt has absorbed the stock.  Add more if necessary.   This can sit on a warm hob until the mushrooms are grilled.  After the mushrooms are grilled and placed in the 2nd marinade, use the pan to sear slices of courgettes.  Serve the risotto with the sliced grilled mushrooms and courgettes.  MMMMushroomy!

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