The porcini is one of the most stylish mushrooms in the world. Mix it together with the ancient grain, spelt, and some wild herbs for a salad with a multidimensional combination of flavours. And it’s ridiculously easy to prepare!
| Spelt | |
|---|---|
| 180 g | Whole spelt grains |
| 700 ml | Vegetable broth |
| 1 tbsp | High-quality white wine vinegar |
| A couple of | Thyme sprigs |
| 1 | Garlic clove, peeled |
| 1 | Bay leaf |
Cook spelt and spices for 30 minutes or until the grains are al dente and most of the liquid has absorbed.
| Herb Marinade | |
|---|---|
| 100 ml | Olive oil |
| 5 | Garlic cloves |
| 20 | Sprigs of thyme, chopped with a knife (to avoid a fibrous effect after blending) |
| ½ | Bay leaf |
Blend all ingredients in a high-speed blender at maximum speed. Cook the mixture in a pan for 3-5 minutes or until the garlic aroma has ‘softened’ by turning from a strong and sharp aroma to a sweeter one.
| Mushrooms | |
|---|---|
| 1 l | Porcinis, chopped to thickish slices |
| 100 ml | Herb marinade |
| (Just under) | Freshly ground sea salt and black pepper |
Mix the mushrooms, marinade, and spices well and roast in the oven at 225 degrees for approximately 10 minutes, or until the mushrooms are cooked and starting to turn brown. Mix with the spelt grains.
| Wild Herbs | |
|---|---|
| 1 large handful | Edible wild herbs, such as garlic mustard, goutweed, or yarrow |
| (Just under) | Freshly ground sea salt and black pepper |
Mix the wild herbs with a vinaigrette dressing. Assemble the warm spelt-mushroom mix directly on plates. Finish by arranging the wild herbs on top.
Recipe: Forager's Cookbook FUNGI