“For episode 22 of Business, Life, and Ayahuasca we are incredibly thankful to have on the godfather of psychedelics, Dennis Mckenna. Dennis Mckenna has been on the scene of the psychedelic movement since the 60s and is still vastly influential today. Dennis Mckenna along with his late brother Terrence Mckenna were a key factor in the introduction of psilocybin mushrooms in the United States. They are considered pioneers of western psychedelic culture and Dennis Mckenna continues to impact the culture through education and organizations such as his very own Mckenna Academy of Natural Philosophy. As always, this episode is brought to you by Soltara Healing Center.”–Business, Life, and Ayahuasca with Daniel Cleland, “
Yield: 4 SERVINGS
This recipe uses some of the most widely available mushrooms. Many other varieties, including chanterelle, hedgehog, maitake (also called hen of the woods), morel, porcini, or trumpet, can be used as well.
- 2 cups sliced cremini mushrooms
- 2 cups sliced oyster mushrooms
- 2 cups sliced portobello mushrooms
- 2 cups sliced shiitake mushrooms
- 1 small red onion, diced
- 1 small yellow onion, diced
- 1 tablespoon chopped fresh epazote, or 1 teaspoon dried (optional)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 6½ cups vegetable broth (preferably homemade)
- 1 small leek, remove greens and thinly sliced
- 1 tablespoon chopped shallot
- 1½ teaspoons chopped garlic
- 2 tablespoons brown rice vinegar
- 2 tablespoons chopped fresh chives, for garnish
- 2 ounces enoki mushrooms, trimmed, for garnish
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Put the cremini, oyster, portobello, and shiitake mushrooms, half of the red and yellow onions, the optional epazote, parsley, thyme, and ½ cup of the broth in a large bowl and stir to combine.
- Transfer to the lined baking sheet, arrange in a single layer, and bake for 12 minutes, until the mushrooms start to release their juices.
- Put the remaining red and yellow onions and the leek, shallot, and garlic in a large dry pot over medium heat and cook, stirring occasionally, until the mixture is lightly browned, about 5 minutes.
- Stir in the vinegar and use the spoon to loosen any bits that are stuck to the bottom of the pot.
- Cook, stirring frequently, until the mixture is more deeply browned, 5 to 10 minutes longer.
- Add the mushroom mixture and any juices left on the baking sheet (it’s all mushroom flavor, so don’t waste it) and cook, stirring occasionally, for 5 minutes. Stir in the remaining 6 cups of the broth. Increase the heat to medium-high and bring to a simmer.
- Decrease the heat to medium and cook, stirring occasionally, for 20 minutes.
- Serve hot, garnished with the chives and enoki mushrooms.
- Stored in a sealed container in the refrigerator, Wild Mushroom Soup will keep for 3 days. Reheat and garnish just before serving.
Note: If you prefer, this soup can be made with only one kind of mushroom. Using a variety, however, adds a bit more interest and substance.
Per serving: calories: 114.8, protein: 5.6 g, carbohydrates: 24.6 g, fat: 0.6 g, calcium: 34.2 mg, sodium: 102.4 mg, omega-3: 0 g