Mushrooms for Winter Gatherings
Each summer and fall, I try to enjoy fresh wild mushrooms as much as possible. I sauté some morels with eggs for breakfast or throw some orange delicious into a dinner stir fry. I eat what I can and t...
This is a good standby if I get surprise guests in the middle of winter when my kitchen might not be well-stocked. It’s a very flexible recipe that takes well to the addition of meat or whatever vegetables are on hand. I make a pot of stew and some quick herb scones or biscuits, and have a meal that I’m happy to share with others.
Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- ¼ cup red wine or 1 tablespoon balsamic vinegar plus water
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 cup mixed dried mushrooms
- 1 cup farro, uncooked
- ½ cup dried black (sometimes called beluga) lentils
- 4 cups stock or water with bullion
Preparation
Add oil to a Dutch oven or heavy soup pot over medium heat. Add onion and sauté for a few minutes. Add in tomato paste, garlic, and carrots. Sauté until fragrant.
Deglaze pan with a splash of wine or balsamic vinegar mixed with water. Scrape up the bits in the pan and let the liquid thicken. Add herbs and stock. Add mushrooms, farro, and lentils. Bring to a boil.
Set on low heat, or set the pot on the wood stove to cook until the lentils and farro are soft and cooked through. You can leave this on the stove all day, just add more water if needed. The flavors will continue deepening the longer you cook it.
Remove the bay leaves before serving, and garnish with a dollop of sour cream and some sprouts if you want.
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