• Shiitake,
• Maitake,
• Chaga and,
• Reishi mushrooms

• happy tummy,
• healthy immunity,
• good digestion,
• fight fatigue and,
• overall make sure your cells function optimally

Are you a lover of mushrooms?

Try these two recipes from Knowrish Well:

1. MUST-TRY VEGAN SHEPHERD'S PIE

DAIRY FREE - GLUTEN FREE - FIBRE - PROTEIN 

SERVES: 6

Ingredients:

For the filling -

• 3 cloves crushed garlic
• 1 medium size onion finely chopped
• ½ cup diced carrot
• ¼ cup diced celery
• ¼ cup diced red capsicum
• 5 big brown mushrooms finely chopped
• 1 packet (220-250gm) plant based mince 
• 2 tbsp olive oil
• 3 tbsp tamari sauce
• 2 cups tomato pasta stir through sauce / passata
• 1 tbsp Knowrish Well Wild Fields Mushroom Broth powder
• ½ tsp either oregano or dried basil 
• ¼ tsp sweet paprika ( optional)
• Salt and pepper to taste (can add a little chilli flakes if you like spice)

• 5 large white potatoes
• 1 ½ can white beans
• 2 tbsp of nut butter
• 3 tbsp plant based milk
• 2-3 tsp Knowrish Well Better Cheddar vegan cheese powder
• Salt & pepper to taste

Method:

1. Halve the potatoes and boil in a pot until soft and cooked then set aside. You can have the potatoes  peeled or leave the skin but make sure it has been cleaned and washed properly.
2. In a pan under medium heat, put the olive oil and when hot enough, add in all the vegetables and saute for 3 minutes.
3. Combine the sauces and herbs. If too dry add ¼ cup water.
4. Lastly add the Wild Fields mushroom broth powder, salt and pepper to taste. Set aside while you prepare the mash.
5. Combine all the mash ingredients in a food processor until smooth. If the mixture is too thick add extra 2-3 tbsp of plant based milk.
6. Preheat the oven to 180 degrees and prepare the baking dish to use for the pie.
7. Spread evenly the mince filling in the pie dish then add the mash on top. You can use a fork to create ridges or pipe the mash on top.
8. Place in the oven for 20 minutes and grill for an extra 5 minutes to brown the top.
9. Carefully remove from oven and serve immediately while hot. Enjoy!

2. UMAMI MAGIC BLACK RICE MUSHROOM SOUP

Make time: 5 min

Prep time: 55 min total 

Makes: 4 servings

Ingredients:

• 3/4 cup black rice
• 4 cups mushrooms, diced (I used a mix of white button, brown mushroom, & Shitake)
• 1 cup white onion, diced
• 2 cloves minced garlic (about 1 Tbsp)
• 2 Tbsp vegan butter
• 1 tsp dried parsley
• 4 cups Mushroom Broth ( I start with 5 tbsp of powder and added 4 cups of boiling water and mixed it and set aside)
• 14 oz can coconut milk
• salt & pepper to taste
• ¼ cup Better Cheddar cheese powder

Method:

1. Chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and  finely dice the onions.
2. Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir constantly to evenly cook the vegetables.
3. Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the already made mushroom broth, better cheddar powder, black rice, and coconut milk to the pot with the vegetables. Stir to mix together.
4.  Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
5. At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. (Please note, if you are using a rice other than black rice, cooking time will vary, so check if it is done at the 20 minute mark).
6. Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!

NOTES:

• This soup can be stored as leftovers in a closed container in the fridge.
• Any leftovers will thicken substantially as the rice will absorb the liquid.
• Add in extra mushroom broth for a soup-like consistency when eating leftovers.

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