• 4 cups sliced mushrooms
  • 1 cup cooked wild rice
  • 2 cups diced potatoes
  • 1/2 cup diced onions
  • 1 Tbsp chopped garlic
  • 4 tsp thyme
  • 2 tsp basil
  • 1 tsp tarragon
  • 2 Tbsp olive oil
  • Salt and Pepper


  1. Heat 1 tablespoon of olive oil in a skillet on medium heat.
  2. Cook the onions in the oil for 3 mins, till translucent.
  3. Add garlic, basil and tarragon and 2 teaspoons of thyme. Cook for another 2 mins. 4. Add diced potatoes and cook for another 2 mins.
  4. Add 2 cups of sliced mushrooms and keep cooking over low heat for 10 mins. 6. Add 4 cups of water and bring to a boil. Keep boiling on medium heat for 20 mins. 7. Set aside and let cool.
  5. Toss the remaining 2 cups of sliced mushrooms with the remaining thyme and olive oil. Add 2 tsp of salt and ½ tsp of black pepper and spread onto a baking sheet. 9. Roast sliced mushrooms at 350F for 20 mins. Let cool.
  6. Blend the boiled mushrooms and potatoes with an immersion blender. 11. Add salt & pepper till properly seasoned.
  7. Mix in the roasted mushrooms and wild rice
  8. Garnish with fresh herbs and serve with bread.
Written by Murray Ratuski

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