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Mushroom Stew
By Chef Douglas Rodriguez


5 tablespoons Achiote Oil 
1 large Onion diced (about 1 cup) 
2 teaspoons Organic Garlic pulverized (use mortar and pestle) 
1 1/2 gallons Vegetable Stock 
1 large Yuca Root halved peeled center strings removed then diced (about 1 cup) 
6 ounces boniato - peeled and diced (about 1/2 cup) 
8 ounces Calabaza Squash peeled and diced (about 1 cup) 
1/2 large Malanga diced (about 1/2 cup) 
1/2 teaspoon Salt 1 teaspoon Ground Black Pepper (fresh) 
2 tablespoons Miso (dark) 
1 large Organic Russet Potato diced (about 1 cup) 
2 ears Corn shucked and cut crosswise into pinwheels 
8 ounces Dried Shiitake Mushrooms (about 2 cups) 
4 ounces Cremini Mushrooms sliced (about 1 cup) 
4 ounces mushrooms - (mixed exotic fresh) about 1 cup 
3 ounces Dried Morel Mushrooms rehydrated in 1/4 cup brandy and 1/4 cup port 
2 sprigs Italian Parsley White Truffle Oil 


Heat 3 tablespoons of the achiote oil in a stockpot over high heat. 

Add the onion and garlic and sauté for 3 minutes. 

Add the stock, yuca, boniato, calabaza, malanga, salt, pepper, and miso.

Bring to a boil, then add the potato and corn. 

Decrease the heat to low, cover, and simmer for 45 minutes, stirring occasionally. 

Heat the remaining 2 tablespoons of oil in a large sauté pan over high heat. 

Add the shiitakes, criminis, and exotic mushrooms and cook 5 minutes, stirring continuously.

Drain off any excess liquid and slice the mushrooms. 

Return pan to the heat, add the brandy and morels, and cook for 5 minutes while stirring. 

Add the mushrooms to the stockpot and stir to incorporate well.

Just before serving, chop the parsley.

Ladle the soup into bowls.

Sprinkle parsley over the top of the soup, drizzle with truffle oil, and serve.