I’m pretty excited about fall. In the Pacific NorthWest in particular, fall is foraging season for mushrooms. The climate and temperature are perfect this time of year for cultivating mushrooms. Wanting to get into foraging myself, I actually went for the first time this past weekend. Mushroom hunters like to keep their foraging spots pretty hush-hush, as it’s always a toss-up whether or not you’ll find many shrooms. I ended up collecting quite a few, enough for a meal or two, which hopefully they turn out tasty enough for another recipe post. J
I actually made this meal the day before foraging. I already had some dried wild mushrooms and I definitely felt inspired by the upcoming hunt. I’ve been a big lover of mushrooms for a while now. I do romanticize the idea of gathering your own food and stumbling upon a treasure of mushrooms in the forest. Aside from my own fantasies, mushrooms are a wonderful natural food full of medicinal and health benefits…
3 Benefits of Mushrooms
- Boost to your Immune System – Ergothioneine, a powerful antioxidant present in mushrooms, is very effective in providing protection from free radicals (cancer-causing) as well as boosting the immune system.
- Good Source of Iron – Not only are mushrooms full of Iron, but 90% of it can be absorbed into the body, promoting healthy red blood cells.
- Healthy Bones – Mushrooms contain a good amount of calcium, which is important for strong bone density. They also contain vitamin D, which helps in the absorption of calcium.
So foraging for your own fungi or not, this mushroom meal was the perfect way for me to get into the fall spirit. The lentil mushroom soup was savory, simple, and full of healthy protein, while the rosemary garlic bread was rich in multiple flavors and offered a nice crisp and flaky texture. Another bonus to this meal is that it uses simple ingredients that associate to the fall season, keeping our eco connection to our food prevalent.
Rosemary Truffle Garlic Bread
- (2) tbsp olive oil
- (1) tsp dried rosemary
- (1) tsp dried thyme
- (5) garlic cloves – minced
- (1) loaf of french bread
- (1/2 – 1) cup dried wild mushrooms – rehydrated*
- (1/4) cup vegan mozzarella
Mushroom Lentil Soup
- (2) cups dried wild mushrooms – rehydrated*
- (2) 32 oz veggie broth
- (1) cup dried lentils
- (1) tsp rosemary
- (1) yellow onion – minced
- (2) garlic cloves – minced
- salt and pepper to taste
For the Mushroom Lentil Soup
- In a medium sized pot, heat up 2 tablespoons of olive oil
- Toss in garlic and onion, sautéing for 2 minutes or until translucent and fragrant.
- Toss in wild mushrooms and rosemary. Cook another minute.
- Pour in both cartons of veggie broth and lentils. Bring lentils to boil then let simmer for 25-30 minutes.
- Season with salt and pepper.
For the Rosemary Garlic Bread
- Preheat oven to 300 degrees
- In a small dish, mix together olive oil, rosemary, garlic and thyme
- Cut baguette length wise and drizzle/spread the oil mixture evenly over both loaves
- Arrange mushrooms evenly over the bread
- Top with vegan cheese then place in the oven for 7 minutes or until cheese has melted and bread is crispy.
*I used a Wild Dried Mushroom blend from Costco. If you have fresh mushrooms this sound be fine as well.