This is a classic recipe from the Foodlover’s Workshop, the cooking school I started in 1993. I’ve served this dish hundreds of times in classes and for dinner guests and it is a hands down universally loved and favourited recipe.

There are many variations you can play with but even the very basic throw it all in the pot version will impress you. The trick is to not skimp on mushrooms and always use fresh thyme leaves. For sage lovers fresh sage will suit this recipe well but use it sparingly as it can dominate and totally take over. One small leaf would be more than enough.There is no Nutrition Label for this recipe yet.


  • 400 gm mushrooms Swiss Brown, Crimini or Portobello
  • 2 tbsp olive oil organic extra virgin, Cold pressed
  • 1 medium/large Leek washed thoroughly, sliced thinly
  • 1 clove garlic minced
  • 2 sprigs thyme fresh
  • 1 cup wild rice Lundbergs wild rice blend or medium grain brown rice
  • 2 cups Water Hot Water or Stock
  • 1 tsp Sea salt unrefined
  • 1/4 tsp Ground cumin
  • 1/4 tsp chilli flakes

Servings: 4


  1. Blend in high-powered blender. Drizzle and coat Zuudles. Feel free to lick fingers