Harvesting mayhem, pumpkin risotto + mushrooms

Last weekend some people told me that this monday (the one that just passed) was Canadian thanksgiving. Well, we don’t celebrate it here in Sweden but I really enjoy some harvest food. And since I have been living in Canada it feel quite natural go for some thanksgiving hearty food. This one is for my Canadian heart.

Also I have been talking a lot about mushrooms but with out actually making anything from them. Besides those taste testings. I went for a run yesterday, and since runnings isn’t always the most motivating thing to get down to I have made it into a bit of a treasure hunt. I always bring a bag, and go for a route where I know there might be some goodness to bring home. Yesterday I ran through a big meadow with old viking settlements. You see the remains of all that activity that went on there long long ago. AND those grounds are great for some of those shroooms. Found some button mushrooms but they are quite scary, gotta be careful not to mix them with the european destroying angel that can be deadly, they are pretty similar. But for this recipe I’m going to use the parasol mushrooms I found. Huge ones, the Swedish name would translate into something like “proud grilled mushroom” and they truly look very proud.


I guess this dish comes down to using pretty much everything the autumn has, and most of the things come from my own garden, besides the purple potatoes, and another things that I’m a bit ashamed of admitting: vegan cheese. I have always been against those substitute products, but last weekend I got insane cravings for the first time. Might have something to do with a little to much wine. Anyway found this cheese that wasn’t THAT awful in ingredients and based on coconut oil. I could at least count the additives on my hands (still terrible I know). Tasted fantastic and even melted. Well I decided to include some in the risotto, but you can just emit if, or substitute with some nutritional yeast instead.

Let’s make a mushroom plate with pumpkin risotto and some purple baked potato chips.



Pumpkin risotto with sage and kale
What you need
  • 2 cups rice, I went for a blend of brown, read and wild rice, looks beautiful.
  • 1 red onion
  • 2 garlic cloves
  • 1 tbsp oil of choice
  • 5-6 cups stock
  • 0.5 cup white wine
  • ⅓ cup toasted walnuts
  • 2 cups winter squash
  • 1 bunch of dinosaur kale
  • 2 tbsp sage
  • Some vegan cheese, or nutritional yeast
  • salt and pepper
How to do it
  1. Soak the rice for 12 hours.
  2. Mince the onion and garlic. Heat the oil on medium and fry until soft and a bit brown, about 15 min.
  3. Heat the stock on a different burner, it doesn't have to be boiling, just warm.
  4. Add the rice to the pot with onion. While stirring, add enough stock to cover the rice. Continue to add stock when it boils of. It will take about 45-60 min for the rice to get soft. Stirring will help the rice get more sticky.
  5. Halfway through the rice cooking, add some oil to a frying pan and lightly fry the pumpkins (half-inch sized cubes) until soft and with a nice browned surface.
  6. When the rice is almost ready, add the wine to it with the dinosaur kale. Allow the moisture to boil off.
  7. Add the rest of the ingredients, walnuts, cheese, sage, salt and pepper, and finally the pumpkin.

Marinated parasol mushrooms
What you need
  • 4 parasol mushrooms, or portabello since parasols might be really hard to find.
  • 2 tbsp tamari
  • 1 tbps tomato paste
  • 1 tbsp olive oil
  • pepper
How to do it
  1. Mix the tamari, tomato paste, olive oil and pepper.
  2. Cover the mushroom caps with marinade and let it sit for 30 min.
  3. Heat a frying pan to medium, add some oil, and gently fry the caps whole

Purple oven-baked chips
What you need
  • 5 medium purple potatoes like Blue Congo. I used one called Violetta. Go for white ones if you can't find.
  • 2 tbsp olive oil
  • 2 tsp sea salt
How to do it
  1. Heat the oven to 170C or 340F
  2. Thinly slice them, evenly, like ⅛ of an inch or even thinner.
  3. Place them on a baking plate with a parchment paper. Add the oil and salt. Mix.
  4. Then arrange them on the plate so that they don't sit on top of each other.
  5. Bake for 10-20 min, until crisp. Check them regularly, once they start to get crisp everything will burn in a sec.


Add the mushroom to the plate, add the risotto on to, and finish of with some potato chips. I went for some pickled green tomatoes too. Something sour will be great to this one.

Hope you like those autumn flavors.