5 Mushroom and Wild Rice Stew

This savory stew is fully loaded with 5 different mushrooms, each having its own distinct nutritional properties. Served over tasty wild rice, this meal will leave you feeling energized and ready to go! 

  • 2 cups wild rice

  • 12 oz portabella mushrooms, sliced

  • 6 oz shiitake mushrooms, sliced

  • 6 oz maitake mushrooms, sliced

  • 3 oz oyster mushrooms, sliced

  • 3 oz lion's mane mushrooms, sliced

  • 1 large onion, diced

  • 3 small tomatoes, peeled, seeded, chopped

  • 1 tbsp tomato paste

  • 3 tbsp parsley

  • 1  tsp thyme, chopped

  • 1 tsp sage, chopped

  • 1 tbsp onion powder

  • 1 tbsp teff flour

  • 2 cups vegetable broth

  • 3 tbsp olive oil

  • pinch red pepper flakes

  • salt and pepper to taste

  • 6 cups water

  1. Bring 6 cups water to boil in a large pot. Add in 2 cups wild rice and simmer for 45 minutes stirring occasionally.

  2. In a wide skillet, warm 1 tbsp olive oil over medium heat. Add onion, salt and pepper, and cook until soft. Remove from pan and set aside.

  3. Slice mushrooms about 1/8 inch thick keeping each one seperate. Add 1 tbsp olive oil to pan and turn heat to high. Add portabella and shiitake mushrooms and stir fry until nicely colored. Lower heat to medium and add thyme, sage, red pepper, tomatoes, tomato paste stirring well. Season again with salt and pepper Stir in 1 tbsp of teff flour and reserved onions, cook for 1 minute. 

  4. Add 1 cup vegetable broth and stir until thick. Gradually add 1 more cup of broth and cook for 2 minutes. This will create a sauce like consistency; thin with more broth if needed. Transfer to a serving bowl

  5. Put 1 tbsp olive oil in the wide skillet over medium heat. Add maitake, oyster, and lion's mane mushrooms. Season with salt and pepper and sauté until cooked through and slightly brown. Add onion powder and parsley, stir to coat and cook 1 minute more. Add to first mushroom mix in serving bowl. Serve over wild rice.

  • 1 hour