30 April 2014

Mushroom and pearled spelt stew

I have heavily fallen for the taste and texture of pearled spelt, and this time I made a very mushroomy and herby stew out of it. No need to beat around the bush, let's get cooking!


15g dried chanterelles
5g dried porcini
2 shallots
2 garlic cloves
200g small button mushrooms
1tbsp olive oil
1 cup pearled spelt
100ml dry white wine
500ml vegetable stock
1tsp salt
½tsp black pepper


Soak the dried mushrooms for about 15 minutes, drain them and save the soaking water for later.

Chop the shallots and garlic finely. Wash the button mushrooms, they don't need any chopping as they already are small.

Cook the shallots and garlic in olive oil until soft. Add the soaked mushrooms and the button mushrooms and cook for a couple of minutes more. Then also add the pearled spelt and after a moment stirring, pour in the wine. Let the wine evaporate a little and then add the vegetable stock and the mushroom soaking water and let it all simmer under lid until the spelt is cooked.

Season with salt, pepper, rosemary, thyme and sage to taste and it's done. I served the stew with my chanterelle focaccia

Stay hungry!

Your VegHog

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