Continuing with our weekend theme of Shroomapalooza, Segura and Sons has had maitke mushrooms the past couple of weeks, and they’re fast becoming one of our favorites! We seasoned these like poultry and added to one of our favorite wild rice soups, with some hearty squash and peppers to add a little variety.
Ingredients
1 tbsp oil
1 tsp garlic powder
1 tsp mustard powder
1 tsp sage
1 tsp thyme
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp salt
1/2 tsp white pepper
1 lb maitke mushrooms, pulled apart in florets or shreds
1 medium onion, diced
1 medium green bell pepper, diced
3-4 stalks celery, diced
16 oz butternut squash, diced
10 oz wild rice
1 tbsp Worcestershire sauce
8 cups water
Heat oil over high heat, and fry onion until brown. Add bell pepper, celery and continuing frying for 1-2 minutes.
Add spices, Worcestershire sauce, and wild rice. Continue cooking for 1-2 minutes.
Add water, and cover over low boil for 30 minutes.
Add squash and mushrooms, and cook for an additional 15 minutes.
Note: The rice can absorb a lot of water, so you may need to add additional water once the vegetables are tender. Don’t worry: all the delicious flavors are still in the pot, and a quick touch of heat on the stove, and you’re all set!
The Vegan Trough 