VEGAN WILD MUSHROOM, BLACK RICE & HAZELNUT BISQUE

Preparazione

Heat the vegan butter in a pan, add the onion, thyme, and garlic, cook gently together for 4-5 minutes.

Raise the heat, add the mushrooms, cook together for 8-10 minutes until nicely golden and caramelised.

Add the black rice, the stock and bring to the boil.

Simmer for 15 minutes over a medium heat, before adding the nut milk.

Simmer for a further 5 minutes, until the rice is cooked through.

Season to taste , transfer to 4 serving bowls, sprinkle over some roasted chopped hazelnuts and serve.