Chef Sara Boan’s Wild Mushroom Risotto


Our dear friend and talented chef Sara Boan of the Catskill Animal Sanctuary’s Compassionate Cuisine program adapted this risotto from a recipe by Martha Rose Shulman. This luscious dish proves that even classic comfort foods can be made simply and deliciously vegan. Chef Sara roasted the mushrooms in the oven instead of sautéing them to preserve the robust flavor. The Treeline cheese adds additional richness. Following a nut-free diet or can’t find Treeline cheese at your local store? Daiya cream cheese would make a nice substitute.


For the Mushrooms

1 pound
Cremini Mushrooms (also known as baby bella mushrooms, thickly sliced)
4 ounces
Oyster Mushrooms (pulled apart into individual “petals”)
1 tablespoon
Olive Oil
Salt & Pepper (to taste)

For the Risotto

6 cups
Vegetable Stock
1 teaspoon
Freshly Ground Pepper (to taste)
2 tablespoons
Olive Oil
Shallots (large, finely chopped)
3 cloves
Garlic (minced)
1 tablespoon
Fresh Thyme (chopped, leaves only)
1 1⁄2 cup
Arborio Rice
1 cup
Dry White Wine
1⁄4 cup
Treeline Garlic-Herb French-Style Soft Cheese (optional, but highly recommended)
Fresh Parsley (chopped, for garnish)