Mnomen epe Waptoke - Wild Rice & Wild Mushrooms
Mnomen or wild rice is a staple food among the Indigenous around the Great Lakes Regions, mainly the Anishinaabe (Ojibwe, Ottawa, Bodewadmi/Potawatomi). Among this wild mushrooms such as Hen in the Woods and Puffballs are common.
This recipe you can substitute the mushrooms with any mushrooms you like whether you get them from the market or gather them from natures market. The wild onion can also be replaced with a shallot or small white onion.
1 C Wild Rice, rinsed well
3 1/2 C Corn stock or Vegetable stock
2-3 C wild mushrooms
3 Roasted corn on the cob (remove the corn by cutting from the cob after roasting and use the cobs to make corn stock)
3-4 whole culinary sage leaves
2-3 TBS Sunflower oil
Salt and Pepper
In a medium sauce pan bring the corn or vegetable stock to a boil, add a pinch of salt, stir in the rinsed wild rice. Stir and bring back to a boil. Reduce heat to simmer, cover, cook for 15-20 minutes while you're following the next steps
In a large skillet add 2-3 TBS sunflower oil over medium/high heat
Add 3-4 whole sage leaves and let cook on each side for 2 minutes
Add your mushrooms, adding the most dense and least delicate mushrooms first and the least dense and most delicate mushrooms last. Toss well to coat with oil and lightly brown. Cook over medium/high heat for about 8-10 minutes, tossing or turning after 4-5 minutes.
Toss in roasted corn, add salt and pepper to taste, and bring up to temperature.
Add the wild mushroom mixture into the cooked wild rice and gently fold together.
This goes extremely well with buffalo, elk, deer, duck, or fish
Enjoy and let me know what you think