These Vegan Shiitake Mushroom Barley Arancini are a Japanese twist on an Italian favourite. This recipe uses nutritional yeast and seaweed to replicate the umami flavour of traditional Parmesan cheese.
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Cooking for Foodie Friends
My Vegan Mushroom Creation
Tips for Making Great Barley Arancini
- If you find the mixture quite sticky it helps to have slightly damp hands.
- Deep fry in a large pot or deep fryer until golden.
- Serve with a dab of kewpie mayonnaise and a dash of furikake which is usually used to season rice.
Pin Barley Arancini with Shiitake Mushrooms & Seaweed HERE.
More Mushroom Goodness from Dish ‘n’ the Kitchen
- 1/3 cup finely diced onions
- 2 garlic cloves; minced
- olive oil
- 1/3 cup white wine (I used Pinot Grigio)
- 1 cup pearled pot barley
- 1 cup shittake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
- 3 cups mushroom stock
- 1/4 cup nutritional yeast flakes (optional)
- 3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
- salt and pepper
- panko crumbs (or regular bread crumbs)
- canola oil for frying
- Add two tablespoons of olive oil in a medium pot on medium to high heat.
- Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic.
- Continue to sauté for another minute or two.
- Add pearled pot barley and stir, coating the grains in olive oil. If the contents of your pan are sticking, it may require additional olive oil.
- Pour in wine and reduce so that the alcohol has a chance to burn off.
- Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition.
- In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside.
- To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished.
- Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems.
- Allow to cool thoroughly, ideally overnight.
- After the barley risotto has cooled, roll into balls and coat with panko.
- Heat oil in a large Dutch oven. Test oil by dropping a few panko crumbs in the hot oil. If they are ready they will slowly begin to turn golden brown. Ideal frying temperature is between 360 F – 375 F.
- Carefully put six balls in the oil and move them around so they brown evenly. It takes roughly about 8 minutes.
- Remove carefully allowing oil to drain from the ball before putting it down on paper towel.
- Use an infrared thermometer or a stationery clip on. Ideal frying temperature is between 360 F – 375 F.
- Keep an eye on your temperature while your oil is heating up. Use an oil with a higher smoke point than your cooking temperature.
- Never leave your hot oil unattended/make sure you have all your ingredients and utensils ready before you start.
- Never fill your pot more than 1/3 way full. This allows for oil displacement and splatter containment.
- Be aware that wet food is prone to heavy splattering during deep frying.
- Allow the pot and oil to cool down before moving or draining.
Amount Per Serving: Calories: 174Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 153mgCarbohydrates: 22gFiber: 5gSugar: 4gProtein: 8g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.