Whole wheat berries with wild mushrooms and almonds
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried porcini mushrooms |
| ⅓ | cup | Boiling water |
| ½ | cup | Sliced almonds |
| ½ | pounds | Mixed wild mushrooms * |
| ½ | cup | Shallots, minced |
| 2 | Garlic clove(s), minced | |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 236 | ||
| 1 | teaspoon | Fresh thyme |
| Salt and pepper to taste | ||
| ½ | cup | Beef stock |
| ⅓ | cup | Madeira wine |
| 3 | cups | Cooked whole wheat berries |
| 2 | tablespoons | Chives, minced |
Directions
* combo of any three: chanterelles, morels, shiitake, hedgehog, cremini
Put the porcini mushrooms in a cup and pour the boiling water over them. Steep for 20 minutes. Drain liquid and mushrooms through a coffee filter into a cup. Squeeze filter to extract most of the liquid from the mushrooms and reserve the liquid. Remove the mushrooms, cut into small pieces and set aside.
In a 12-inch non-stick skillet, melt 1 tbs of butter. Add almonds and toast for 1-2 minutes, until they just begin to color. Remove with a slotted spoon and set aside.
Wipe wild mushrooms with a damp paper towel or a soft brush. Trim tough parts of stem, slice mushrooms thickly and set aside.
Add another 1 tbs butter to the skillet and saut‚ the shallots and garlic for 4-5 minutes over medium heat, until soft but not browned.
Remove to a plate. Melt remaining butter in same skillet and add the wild mushrooms, thyme, salt and pepper, reserved porcini mushrooms and the mushroom liquid. Add the beef stock and the wine and bring to a boil. Cover skillet and simmer for 8 minutes. Stir in the cooked wheat berries, cover and continue to simmer until the berries are warmed, about 5-8 minutes. The berries will absorb the sauce. When ready to serve, gently mix in the reserved almonds, spoon the mixture into a serving dish and garnish with chives.
Submitted By DIANE LAZARUS On 10-17-95