creamy wild rice stew with cider braised mushrooms
Cool nights call for warm stews, like this Creamy Wild Rice Stew with Cider Braised Mushrooms. Cremini mushrooms simmered in oregano and apple cider, then tossed into a thick and savory soup base loaded with tangy toscana cheese. Be sure to find a good crusty bread to soak up the broth. It’s worth every last drop.
Ever since my Trader Joe’s obsession began (not sponsored), I purchase probably 2-3 types of cheese per week in my hauls. Usually they’re pretty benign, ordinary varieties, like fresh mozzarella or parmesan, but sometimes I stretch my fingers for something a little more special. Cue their Chardonnay Toscana variety, which suits this soup perfectly. Creamier than parmesan yet not quite as milky as cheddar is how I’d describe this block. If you can’t find it, any other sharp cheese works.
I know apple cider season *technically* ended with Thanksgiving, but you can still find great varieties in the store and it is imperative for these mushrooms. To be sure, the mushrooms won’t taste like a fresh honeycrisp apple, I promise you that: rather, the cider leaves just a trace of sweetness in the flesh. If you fear a big stray container of apple cider haunting your shelves for decades, you can prep a huge batch of mushrooms or find some cider braised chicken recipes to nibble on for lunches throughout the week. Or, more big pots of soup.
Tried this recipe out? Leave a comment below with your thoughts! As always, I’m lingering around Instagram ready for a chat- come say hi!
More ideas for using cider:
Apple Cider Glazed Baked Salmon with Butternut Squash Quinoa Pilaf
Cardamom Sugar Swirled Cider Pumpkin Bread
Ingredients
cider braised mushrooms
- 1 tbsp olive oil
- 2 tbsp fresh oregano, chopped
- 10 oz baby portobella/cremini mushrooms
- 1/2 cup apple cider
- kosher salt and pepper, to taste
wild rice stew
- 2 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 3 cloves garlic, minced
- 1 cup wild rice blend
- 4 cups vegetable stock or water
- 1 cup milk of choice (I used oat)
- 1 cup chardonnay toscana, or any sharp white cheese, shredded *see note
- 2 cups spinach
- kosher salt and pepper, to taste
- parsley and shredded toscana cheese, to serve (optional)
Instructions
- Start the mushrooms first. Heat olive oil over medium-low. Add mushrooms, oregano, and a pinch of salt and pepper. Stir once to distribute, then cook 10-15 minutes, stirring two or three times in the process. The mushrooms will release their juices. If they begin to char too much or an aggressive simmering noise heaves from your stovetop, turn the heat down a touch. Towards the end of the cook time, pour in apple cider and heat until the liquid is absorbed by the mushrooms, about 5-8 minutes. Remove from heat and cover.
- As the mushrooms, cook, heat 2 tbsp olive oil in a large stockpot or Dutch oven over a medium setting. Add onion, carrot, and celery and cook until soft and fragrant, about 3-5 minutes. Toss in garlic and stir for about 1 minute.
- Pour wild rice, stock or broth, and a pinch of salt and pepper into your pot. Bring to a boil, then low to a simmer and cook with the lid cracked off the edge of the pot, stirring occasionally, for 25-30 minutes. The rice will absorb much of the liquid and soften. If the water creeps too low for your liking, add another 1/2-1 cup to ensure the rice doesn't burn to the bottom of the pot.
- Once rice is tender, pour in milk and toscana and mix until cheese melts and soup thickens and is creamy. Remove from heat and add spinach, stirring gently until it wilts.
- To serve, ladle soup into bowls and top with a small handful of mushrooms. Garnish with parsley, if you'd like.
Notes
- If the chardonnay toscana is unavailable or impractical to use, second best option is fresh grated parmesan (not the stuff that comes in a tube!)
