from Wild Harvest Recipes
Wild turkey broth is the foundation of this dish, so I keep the flavors of the garnish light and simple. The unique texture of spaghetti squash adds a noodle-like texture and some bulk to this dish. The mushrooms add a distinct flavor and look wonderful cut in julienne (shoestring or matchstick cut). The sesame seeds are optional as they have a distinct flavor and to be honest, not everyone loves them as much as I do, so serve them on the side.
Serves 4
Ingredients
1 spaghetti squash, cut in half lengthwise, seeds and guts removed
½ cup water
Sprinkle of salt
5 cups wild turkey broth, make in advance
2 tbsp vegetable oil
1 cup pine mushroom stems, julienned
1 cup spaghetti squash, cooked
Sprinkle of salt
1 tbsp spring onion, bias cut
Sprinkle of spiced sesame seeds (optional)
Directions
For spaghetti squash: Preheat oven to 350F. Place squash on a baking tray, flesh side down. Place in oven, then add water to pan. Cook until squash skin is soft, approximately 30 minutes. Remove from oven and allow squash to cool enough to handle. Using a fork, lift out the cooked squash, keeping it in spaghetti like strands. Allow to cool completely. Set aside for future use.
For the rest of it: In a small pot, bring broth to a simmer over medium heat and season to your personal taste with salt. While broth is heating, add vegetable oil to a pan or skillet and heat. Add pine mushrooms to hot oil and cook until slightly browned. Season with a sprinkle of salt, remove from pan and set aside to keep warm. Repeat the process to heat the spaghetti squash.
To serve: Layer the warm mushrooms and squash in the serving bowl and garnish with the spring onions and sesame seeds (optional). Pour in hot wild turkey stock and serve immediately.
Nada’s Tips & Tricks: I made this soup using leftovers from a turkey dinner. Use the turkey gravy and water it down with the potato water (from the mashed potatoes) to make a stock. I also added turkey chunks to the soup to give it a little heft (and to satisfy the carnivores around the table). Use any mushrooms you may have on hand. Great way to use up those leftovers!
Contents used with permission by Chef Paul Rogalski and Les Stroud, Wild Harvest Productions. https://wildharvestfilms.com/
