Wild Rice with Savory Mushroom Sauce

by Cathy McLellan

  • Total Time: 75 minutes
  • Prep Time: 30 minutes
  • Yield: Serves 4

Ingredients

Savory Mushroom Sauce

  • 1 cup veggie broth
  • 3 medium white onions, chopped
  • 1 Tablespoon garlic, minced
  • ¼ cup dehydrated porcini mushrooms, ground
  • ¼ cup dehydrated shiitake mushrooms, ground
  • 1 teaspoon dehydrated sage
  • 1 teaspoon poultry seasoning
  • ½ teaspoon onion powder
  • 2 russet potatoes, chopped
  • 2 cups white beans, rinsed and drained
  • 6 cups of water
  • 2 cups soy milk
  • 2 Tablespoons fresh thyme leaves
  • ½ teaspoon onion powder
  • 2 Tablespoon fresh rosemary, chopped
  • 1 teaspoon sea salt

Wild Rice

  • 1 ½ cups uncooked wild rice, cooked and set aside

Directions

Savory Mushroom Sauce

  1. Start with a large sauté pan of your choice. This recipe is no-oil, and you will add the veggie broth if the ingredients start to stick or to deglaze the pan.
  2. Heat your pan to medium/medium-high.
  3. Add the onions and dry sauté, adding a splash of the veggie broth if the onions start to stick.
  4. When the onions start to become transparent, add in the garlic and stir quickly. Do not burn.
  5. Add the spices and dehydrated ground mushrooms and stir to mix in all the flavors.
  6. Add the potatoes, white beans and water and cook till the potatoes are almost cooked.
  7. Add the soy milk and remaining spices and cook for an additional five minutes.
  8. Remove from the heat; let cool a bit.
  9. Pour all of the ingredients into a blender (high-speed is ideal), blend until smooth (I did mine in a few batches because I made so much sauce!).
  10. Taste and adjust spices as needed.

Combining Sauce with Wild Rice

  1. Heat a sauté pan to medium-high heat. (A water ball should bounce across the pan when you test it.)
  2. Add your sliced mushrooms and sauté, adding a splash of veggie broth to keep from sticking and to deglaze pan as you sauté your mushrooms to perfection.
  3. Remove mushrooms from the pan and add some veggie broth to deglaze the pan. Add in some of the rice to the mushroom sauce, mix to heat and coat the rice with the sauce. Be generous with the sauce.

Side Dishes and Plating

Choose side dishes that are fresh, colorful, local, organic and seasonal.

Roast them without oil or steam. Season with fresh herbs, salt and pepper to your taste and dietary needs. For this dish I added additional sautéed mushrooms deglazed with veggie broth, steamed asparagus and roasted carrots. The amazing nasturtiums are edible and add beautiful colour and texture to the dish.

To plate use a ring form to mold the rice on the plate. Top with sautéed mushrooms and more of the savory mushroom sauce. Add your sides, garnish and serve. Beautifully delicious!

  • Total Time: 75 minutes
  • Prep Time: 30 minutes
  • Yield: Serves 4
  • Ingredients:

    Savory Mushroom Sauce

    • 1 cup veggie broth
    • 3 medium white onions, chopped
    • 1 Tablespoon garlic, minced
    • ¼ cup dehydrated porcini mushrooms, ground
    • ¼ cup dehydrated shiitake mushrooms, ground
    • 1 teaspoon dehydrated sage
    • 1 teaspoon poultry seasoning
    • ½ teaspoon onion powder
    • 2 russet potatoes, chopped
    • 2 cups white beans, rinsed and drained
    • 6 cups of water
    • 2 cups soy milk
    • 2 Tablespoons fresh thyme leaves
    • ½ teaspoon onion powder
    • 2 Tablespoon fresh rosemary, chopped
    • 1 teaspoon sea salt

    Wild Rice

    • 1 ½ cups uncooked wild rice, cooked and set aside
  • Directions:

    Savory Mushroom Sauce

    1. Start with a large sauté pan of your choice. This recipe is no-oil, and you will add the veggie broth if the ingredients start to stick or to deglaze the pan.
    2. Heat your pan to medium/medium-high.
    3. Add the onions and dry sauté, adding a splash of the veggie broth if the onions start to stick.
    4. When the onions start to become transparent, add in the garlic and stir quickly. Do not burn.
    5. Add the spices and dehydrated ground mushrooms and stir to mix in all the flavors.
    6. Add the potatoes, white beans and water and cook till the potatoes are almost cooked.
    7. Add the soy milk and remaining spices and cook for an additional five minutes.
    8. Remove from the heat; let cool a bit.
    9. Pour all of the ingredients into a blender (high-speed is ideal), blend until smooth (I did mine in a few batches because I made so much sauce!).
    10. Taste and adjust spices as needed.

    Combining Sauce with Wild Rice

    1. Heat a sauté pan to medium-high heat. (A water ball should bounce across the pan when you test it.)
    2. Add your sliced mushrooms and sauté, adding a splash of veggie broth to keep from sticking and to deglaze pan as you sauté your mushrooms to perfection.
    3. Remove mushrooms from the pan and add some veggie broth to deglaze the pan. Add in some of the rice to the mushroom sauce, mix to heat and coat the rice with the sauce. Be generous with the sauce.

    Side Dishes and Plating

    Choose side dishes that are fresh, colorful, local, organic and seasonal.

    Roast them without oil or steam. Season with fresh herbs, salt and pepper to your taste and dietary needs. For this dish I added additional sautéed mushrooms deglazed with veggie broth, steamed asparagus and roasted carrots. The amazing nasturtiums are edible and add beautiful colour and texture to the dish.

    To plate use a ring form to mold the rice on the plate. Top with sautéed mushrooms and more of the savory mushroom sauce. Add your sides, garnish and serve. Beautifully delicious!

  • Credit:

    by Cathy McLellan

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