Limited Edition Zine: Hotdish

MUSHROOM AND WILD
RICE HOTDISH
WITH SAUTÉED MUSTARD GREEN,
TOTS, AND WARMING
SAGE BÉCHAMEL
Ready in 60 minutes Serves 8
Optionally vegan and gluten-free
No special tools needed
1 tbsp olive oil
3 cloves garlic, chopped
1 medium yellow shallot, diced
3 cups mushrooms
1/2 cup mustard greens, chopped
1 tbsp maple syrup
1 large banana leaf (optional)
4 cups cream of sage béchamel
(recipe on next page)
1/4 cup organic cranberries
4 cups wild rice, cooked
1-2 cups of tater tots
salt and pepper to taste
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6
Preheat oven to 400° F.
Sweat mushrooms and greens. Heat olive oil in a
pan on medium heat. Once hot, add garlic and
shallots with a pinch of salt until fragrant. Add
mushrooms and cover until tender. Remove lid.
Stir in mustard greens until reduced to half the
size. Add maple syrup and salt to taste.
Line a 9x13" greased baking dish with banana
leaves. Warm leaf for 20-30 seconds in preheating
oven to soften. Place one leaf in baking dish. Split
the excess leaf along the perforated lines and fold
under, creating a corner. (Optional, otherwise
simply grease dish.)
Mix all ingredients in baking dish. Add cream of
sage (instructions on next page), sautéed veggies,
cranberries, and wild rice to dish and stir.
Cover with frozen tots or a crispy topping of
choice.
Bake 35-40 minutes or until golden. Serve hot
and enjoy!
Tips
Can’t find banana leaves? Fresh corn husks are a
great eco-friendly substitute.
Cook wild rice with a 2:1 water to rice ratio,
boiled, and left to simmer on low 35-40 minutes.
Want to save time with a pre-made cream of sage
alternative? Buy local and ethically sourced
options, like the cream of mushroom soup at
Kieran’s Kitchen.(24)