Mushroom-Wild Rice Cottage Pie

Commonly known as Shepherd’s Pie, this twist on a cottage pie includes rich mushroom and flavourful, nutty wild rice. Add tempeh, kidney beans, or crumbled tofu after the rice cooks, if desired.

ST - cottage pie - preparing

Mushroom-Wild Rice Cottage Pie

For the potatoes:
Salted water, to cook potatoes
6 to 8 medium yellow-flesh potatoes, peeled and chopped
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped chives
1/2 cup mushroom broth (below)

For the filling:
1 .5oz/14g package dried porcini mushrooms
5 cups boiling water
1 tablespoon extra-virgin olive oil
1 red onion, peeled and chopped
1 1/2 pounds (680g) cremini mushrooms, chopped
1 small yellow onion, finely chopped
3 celery stalks, finely chopped
3 cloves garlic, minced
2 turnips (not rutabaga), peeled and finely chopped
2 large carrots, peeled and finely chopped
2 tablespoons dried thyme leaves
2 teaspoons ground sage
1 cup wild rice
3 tablespoons roasted cashew butter
2 tablespoons tomato paste

For the potatoes, bring a large pot of salted water to a boil. Add the potatoes. Cook until tender, about 20 to 30 minutes.

Meanwhile, put the dried mushrooms in a large bowl. Cover with boiling water and let stand 30 minutes.

Heat the oil in a large Dutch oven. Add the onion, mushrooms, celery, carrots, and turnips. Cook until softened, about 8 to 10 minutes. Add the garlic, thyme and sage, and season with salt and pepper to taste. Cook until fragrant, about 2 minutes longer.

Strain the mushroom liquid into the pot with the vegetables, reserving 1/2 cup. Rinse the mushrooms and finely chop, adding them to the pot. Add the rice. Bring to a boil. Reduce to a simmer and let cook 40 minutes. Stir in cashew butter and tomato paste. Let cook an additional 10 minutes, until thickened.

Meanwhile, drain the potatoes. Add the olive oil and reserved broth. Mash well. Stir in the chives and season with salt and pepper to taste. Preheat the oven to 375F.

Once the mixture on the stove top is finished, carefully pour it into a 9×13 casserole dish. Spread with the potatoes. Bake in preheated oven for 30 minutes, until the potatoes start to brown and become crispy. Let stand 10 minutes before serving.

ST - cottage pie - finished


Kale, Potato, and Mushroom Skillet

A super easy side dish that’s sure to please everyone, this skillet combines easy ingredients in a warming, savory combination.. with a hint of spice. For a full meal, add cooked chickpeas.

potato kale mushroom skillet

Potato, Kale, and Mushroom Skillet

2 russet potatoes, scrubbed and cut into 1/2-inch cubes
Salted water
4 tablespoons extra-virgin olive oil, divided
2 small yellow onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 pound (454g) cremini mushrooms, sliced
1 bunch kale, stems removed and chopped
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes in a medium saucepan. Cover with water and two pinches salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic, oregano, and chili flakes, cooking an additional 1-2 minutes until fragrant.

Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash). Add the mushrooms, and continue to cook until the browned as well, adding additional olive oil as needed. Add the kale and cover with a lid, letting cook for a few additional minutes until wilted. Sprinkle with salt and pepper to taste. Serve warm.

potato kale mushroom skillet 2


(PS — sorry I’m a terrible photographer. Can someone give me lessons? And maybe a camera to go with it? Ha, ha…)

Portabello Pizzas with Almond Parmesan

Both the sauce and the parmesan can be made in advance, so putting these together will take just a few moments. As an alternative, chop all of the vegetables and roast them, then toss them with penne, the pizza sauce, and the almond parmesan for a deconstructed version.

Portobello Pizzas

For the Sauce:
1/2 cup  tomato paste
1/2 cup water
Sea salt to taste
Fresh ground black pepper to taste
2 teaspoons dried oregano
2 teaspoons (10mL) dried basil
2 teaspoons (10mL) agave nectar
1/4 teaspoon (5mL) garlic powder
1/4 teaspoon (5mL) onion powder

For the Mushrooms:
6 portabello mushrooms
Sea salt
Fresh ground black pepper

For the Almond Parmesan:
1/3 cup (60mL) whole almonds
3 tablespoons (45mL) nutritional yeast flakes
2 teaspoons (10mL) extra-virgin olive oil
Generous pinch of sea salt

Thinly sliced red bell pepper
Thinly sliced green bell pepper
Thinly sliced red onions
About 5 sundried tomatoes, not oil-packed, soaked in warm water for 5 minutes

To make the pizza sauce, put all of the ingredients in a medium saucepan. Bring to medium heat and let cook 10 minutes. Remove from heat and let stand while preparing the other ingredients. This can be made in advance and the flavor improves as it stands.

To prepare the portabellos, preheat the oven to 425. Line a 9×13 pan with aluminum foil. Use a moist paper towel to wipe the portabellos clean, then use a fork to scrape out the gills. Put in the pan and sprinkle with salt and pepper. Bake 10 minutes until almost tender, then flip and bake an additional 10 to 15 minutes longer until cooked all the way through. Remove from the pan and let drain on paper towels. Drain any excess liquid from the pan.

To make the almond parmesan, put all of the ingredients in the food processor. Pulse until the mixture is finely ground. You’ll use about half of the mixture in this recipe; store leftovers in an airtight container in the refrigerator.

After the portabellos are drained, put them back in the pan. Spread pizza sauce inside each one (depending on the size of your portabellos, you might have leftover sauce. You can refrigerator or freeze it or use extra for dipping the mushrooms in). Top with the peppers, onion, and sundried tomatoes, or your other favorite toppings. Sprinkle generously with the almond parmesan cheese. Return to the oven and bake until toppings are cooked through, about 10 minutes. Serve warm.