What fun! Headed up to the mountains to forage for wild edible foods with my spouse, friends, and the little doggies. It had been raining all week and the mushrooms were abundant. While we had our noses to the ground the puppies played.
We saw so many varieties but our mission was the yummy golden chanterelle, and we were blessed with filling our baskets. When we got home we gently washed and browned the golden babies in vegan butter, sprinkled with thyme, rosemary and a splash of sherry. Divine. Then we took the rest and dehydrated overnight on low at 115 degrees. I added them this week to a vegetable soup. Here is a wonderful recipe that brings out the richness of the chantarelle babies
Wild Rice with Mushroom Sauce
1 cup assorted wild mushrooms, sliced (chanterelles, shitake, oyster, cremini, etc.)
2 cups cooked wild rice
1 small shallot, minced or red onion
1 Tbsp vegan butter
1 Tbsp poultry seasoning
1 Tbsp arrowroot or flour for thickening
1 cup vegetable broth
1/4 cup of dry white wine or a light red wine
1 small tub of Tofutti Sour Cream
Cook wild rice per instructions. Thinly slice the shallot or a little red onion and brown in butter. Add mushrooms and brown for 4-5 minutes. Add broth, seasonings and simmer for 20 minutes on medium low. Increase heat to medium high. Put wine in small cup and add arrowroot or flour. Whisk until smooth. Pour into the sauce and add sour cream stirring until thickened. Serve over wild rice with steamed asparagus.
Savor this gourmet dish with a glass of your favorite wine.
Mushrooms have many health benefits, some of them astounding. For more information on mushrooms you can visit this page on Mushroom Benefits.
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