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Wild Mushroom Borscht
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Created by AndrewM, Saturday, 19 October 2013

Description

Subtly sweet, sour, earthy & woodsy. Vegan without the accompaniments.

Ingredients
  • 6 medium beets, scrubbed
  • 6 medium dried shiitake
  • 1 oz. dry porcini
  • 1 oz. dried shaggy parasol
  • 2 C. warm water
  • 3 T. vegetable oil
  • 1 medium carrot, peeled & chopped 1/2"
  • 1 medium stalk celery, chopped 1/2"
  • 1 medium yellow onion, chopped 1/2"
  • 2 medium turnips, peeled & chopped 1/2"
  • 2 bay leaves
  • 2 t. salt
  • 2 cloves garlic, minced
  • 1 t. fresh ground black pepper
  • 1/3 t. ground allspice
  • 4 C. vegetable broth
  • 1/2 C. dry sherry
  • 2 C. red cabbage, chopped 1/2"
  • 2 T. cider vinegar
Methods/steps
  1. Preheat oven to 425F.
  2. Rub beets with 1 T. oil. Wrap tightly in foil and bake on cookie sheet one hour or until tender when pierced with the tip of a knife. Remove from oven and cool.
  3. Peel the beets, then chop into 1/2" cubes.
  4. Soak the shiitake and porcini in warm water at least 1/2 hour until fully hydrated. Stir and mix several times with finger tips.
  5. Remove and squeeze dry shiitake over soaking bowl. Remove and discard stem, slice caps in half, then slice crosswise in thin strips.
  6. Stir porcini with fingers one more time to dislodge any dirt. Remove and squeeze dry over soaking bowl. Chop.
  7. Reserve 2 C. of mushroom water, avoiding any grit in the bottom.
  8. Add 2 T. remaining oil, carrot, celery, onion, turnip, bay and salt to a large pot over medium heat. Cook 5 minutes without browning, stirring a few times.
  9. Add garlic, pepper and allspice. Saute another 2-3 minutes.
  10. Add broth, sherry, reserved soaking liquid, beets, porcini and shiitake to pot. Chop dried shaggy manes into 1/2" chunks and add to pot.
  11. Bring to a low simmer, cover and cook 15 minutes.
  12. Add cabbage and cider vinegar. Bring back to a simmer, cover, and cook another 15 minutes.
  13. Remove bay leaves, adjust seasonings.
Additional Tips

A dollop of sour cream and a sprinkling of fresh dill is appropriate. Serve with rye bread and cheese for a rich fall lunch.

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