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.
Better Late Than Never
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.