Makes a potful

15 oz dried mushrooms( rehydrate in 3 cups of hot water)

6 baby portabellas- sliced

1/2 cup yellion onion-diced

1 cup carrot- quarter mooned

1 1/2 cups cooked long grain and wild rice

3 garlic cloves-diced

3 cups veggie stock

1 tsp cumin

1 tsp thyme

1/2 tsp ginger

1/4 tsp garlic powder

1 tsp smoked salt

1/2 tsp truffle oil

Sautéed onions and carrots until onions are soft then add garlic until fragrant. Add about 1 cup of the mushroom water . Cook until carrots are tender. Add the baby portabellas, rice, spices. Bring to a boil and simmer for 1/2 hr