By Marita King
2009 was a good mushroom year for me and I had plenty of maitake and sulfur shelf in the freezer when the occasion of a chili contest came along in the fall. Any chili recipe would work with these mushrooms substituting the meat partially or entirely. Though I rarely measure my spices and can give you only a rough idea of the ingredients I used, I did win first prize which might give you incentive to create your own version.
Saute 2 chopped onions in a little olive oil, add 6 minced cloves of garlic and saute another minute or two. Add roughly 2 lbs of maitake and sulfur shelf mushrooms cut into pieces, then chopped peppers of various colors, 2 cans of diced tomatoes, 1 can Northern beans (washed, drain, then mashed), 1 can black beans (washed and drained), 1 can red beans (washed and drained) and 1-2 cups of beef broth. The following spices were added in roughly 1 Tbsp quantities: oregano, ground cumin, ground cardamom, sugar, chili powder, and soy sauce. Add 2 bay leaves and pepper to taste, then simmer for 30 min, allow chili to thicken, add broth/water as needed.
