Creamy, earthy and rich. A combination of Button and Porcini mushrooms mixed with coconut milk. Home cooked in Western Australia, simply add boiling water and treat yourself to a pick-me-up lunch or warming dinner with a Feed the Hike  for a tasty Mushroom Risotto.

Ingredients

Vegetable stock, mushrooms, red onion, rice flour, parsley, coconut powder, garlic, porcini mushrooms, lemon juice, salt, pepper

Lunch
Packed weight: 25g
Serving size: 400g
Add water: 250ml
KJ per serve: 480kj
Ready: 2 minutes

GLUTEN FREE  |  VEGAN  |  VEGATARIAN