Chef K and I saw some beautiful Chanterelle mushrooms in our local grocery store and we had to get them! We also got some button and oyster mushrooms to create our own mushroom blend, but feel free to use whatever variety of mushrooms you would like. Be adventurous and try new types.
When prepping the mushrooms, be sure to keep them the same size. Chanterelles and oyster mushrooms don’t really need to be cut any smaller, but larger button mushrooms should be sliced. This will keep the baking time consistent across all varieties.
This recipe seems like a lot of steps, but it’s actually much easier than it looks. One of the advantages to using an Instant Pot is that you can throw everything in and let it cook while you work on other parts of the recipe. The cashew cream and roasted mushrooms can both be done while your Instant Pot is running.
Keep your mushrooms in your soup, not the floor,
Your favorite alternative chefs, K & T
Creamy Mushroom and Wild Rice
Ingredients
Pressure Cooked
- 1 pound chicken breast
- Salt and pepper
- 1 ½ cups dry wild rice blend
- 6 carrots chopped
- 3 celery stalks chopped
- 1 onion chopped
- 8 cups chicken broth
- 2 tsp dry thyme
- 1 tbsp fresh sage chopped
- Red pepper flakes
Roasted mushrooms
- 2 lb mushrooms
- Olive oil
- 3 sprigs fresh rosemary
- 4 cloves garlic
- Salt and pepper
2 cups fresh kale, roughly chopped
1 cup cashews soaked
½ cup water
2 tbsp nutritional yeast
Instructions
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Set the Instant Pot to saute. Season the chicken well with salt and pepper on both sides.
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Once the Instant Pot is hot, add the chicken breast and sear each side for about 3 minutes. Then press “cancel” to turn off the heat.
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Add the rice, carrots, celery, onion, chicken broth, thyme, sage, and red pepper flakes to the Instant Pot.
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Seal and set the Instant Pot to manual, high pressure, for 15 minutes. Once the time is up, natural release for 10 minutes, then quick release until Instant Pot depressurizes.
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While Instant Pot is cooking, preheat the oven to 425 degrees F.
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On a large sheet pan, toss together the mushrooms, olive oil, rosemary, garlic, and salt and pepper to taste. Roast mushrooms for 25 – 30 minutes.
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Remove mushrooms from the oven and mash the garlic cloves.
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Blend together cashews and ½ cup water until smooth.
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Switch the Instant Pot back to Saute mode, stir in mashed garlic, blended cashew, chopped kale, and nutritional yeast. Cook until kale becomes slightly wilted.
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Spoon soup into a bowl and top with roasted mushrooms before serving.