Wild Mushroom Stir-Fry

At the downtown farmers’ market, I picked up a “dime bag” of assorted mushrooms from Gnome Grown Mushrooms, Salt Lake’s summer source for exotic fungi. Amber suggested baby shiitake and chanterelles and packed them safely into a brown paper bag. On the drive home, I conjured up all kinds of elaborate applications for the little $10 bag, deciding instead on a simple and elegant stir-fry.


1. Separate 2 oz of broth and 1 Tablespoon of olive oil. Begin boiling the rest on medium-high heat in a medium sized pot.

2. Add the rice and reduce heat slightly. Stir every 3-4 minutes.

3. When most of the liquid has evaporated, turn off the heat and taste test. The rice should be soft but not mushy.

Mushrooms and Vegetables

1. Rinse the vegetables and fungi.

2. In a separate wok or skillet, add the remaining 2 oz of broth and 2 Tablespoons of olive oil. Apply medium heat.

3. Add the mushrooms, garlic, broccoli, and walnuts. Lower heat, cover and cook 8-10 minutes. Bright green broccoli will indicate it has cooked well.

Assembly and Presentation

1. Encircle your serving dish with a ring of kale or lettuce, leaving a hole in the center of the dish for the rice.

2. Add the rice to the center of the dish, slightly covering the kale or lettuce.

3. Top the rice with the mushrooms and vegetables.

4. Grate lemon or orange rind over the top for color and flavor.

5. Chill and serve on the lettuce or kale directly for a healthy wrap.


·         Adding squeezed lemon or orange juice to the stir-fry.

·         Substitute almonds or pine nuts for walnuts.

·         Add water chestnuts.

·         Add soy sauce or amino acids to the stir-fry (do not do both this and adding citrus juices)