Recipe: Wild Rice and Shiitake Stew

Mmm, it is the season for soup and for wild rice. This recipe sounds amazing… but I have to be honest: I ran out of time this week and didn’t get to make a batch. I have no pictures to show you how yummy it looks!  You really can’t go wrong with wild rice, broth, and shiitakes though. So if you make this recipe, tell us how it turns out!

 

Wild Rice and Shiitake Stew

Serves 3 or 4
1 oz. dried shiitake mushrooms
or
8 oz. fresh shiitake mushrooms
1/2 cup wild rice
2 Tbsp. butter or olive oil
1 medium onion, chopped
2 celery stalks or small celery root, diced
1 clove garlic
1/2 tsp. oregano
1-1/2 Tbsp. all-purpose Flour
1/2 cup white wine
1 bay leaf
2 cups chicken or vegetable broth
1 tsp. rosemary
1/2 cup milk or cream
1/2 Tbsp. cider vinegar
1/4 tsp. salt or to taste
pepper to taste
1/4 cup friesago or parmesan cheese, finely grated

If you’re using dried mushrooms, place them in a bowl and cover with water. Soak for at  least one hour, or until plump. Remove the mushrooms from the water (save the water) and pat dry.

Remove mushroom stems, chop caps and set aside. Place the wild rice in a wire strainer and rinse with cold water. Place the rice in a pot and add water so water is 3/4 of an inch above rice. Bring to rolling boil for ten minutes then simmer, covered, until the rice opens and becomes fluffy, or about 30 minutes. Stir occasionally while simmering.

While the rice cooks, heat butter or oil in dutch oven or pot over medium-high heat. Add the onions and celery with salt and cook until the onions have softened and turned translucent, or about 5 minutes. Turn the heat down to medium and stir in the mushrooms. Cook until the mushrooms are tender, or another 15-20 minutes.

Add the garlic and oregano and cook until fragrant, about 30 seconds. Sprinkle the flour over the veggies and stir until they become sticky and there is no more visible dry flour. Increase the heat to medium-high and add the wine and mushroom water (if you don’t have mushroom soaking water, you can put in about 1/2 cup of broth). Simmer the mixture until it has thickened and the liquid has reduced. Stir occasionally while simmering.

Add the bay leaf and stock. Bring to a boil, and then reduce heat. Simmer for 20 minutes to meld the flavors. Add the rosemary, milk, and wild rice. Simmer for another 10-15 minutes, or until the soup has thickened to your liking. Stir in the vinegar, half the cheese, and pepper. Serve immediately with remaining cheese sprinkled on top.

 

adapted from recipe provided by Northern Lakes Wild Rice

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