Wheat Berry and Wild Mushroom Stew
Serves 6
Cooking Time 10 to 11 hours on Low or 7 to 8 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: For a vegetarian stew that was so flavorful and substantial even carnivores would
be satisfied, we started with sweet, nutty wheat berries and added mushrooms for earthy,
meaty depth. The wheat berries were hearty enough to withstand the long cooking time
of the slow cooker, yet still maintain their chewy texture. Including two types of
mushrooms—sliced cremini and dried porcini—ensured that our stew had tender bites
of mushroom and intense, earthy flavor. To reinforce the woodsy notes of the mushrooms,
we included dried thyme. Vegetable broth worked well for the cooking liquid and provided
a subtly sweet backbone. To give it a boost, we stirred in some Madeira; adding more
of the fortified wine at the end of cooking contributed brightness to our hearty stew.
Baby spinach provided some color and freshness. Finally, for a hint of richness, we
stirred in a couple of pats of butter. The wheat berries will retain a chewy texture
once fully cooked. You can substitute dry sherry for the Madeira if desired. See the
sidebar that follows the recipe.
|
2 |
pounds sliced cremini mushrooms |
|
1 |
tablespoon vegetable oil |
|
1 |
tablespoon minced garlic |
|
½ |
teaspoon dried thyme |
|
6 |
cups vegetable broth |
|
1½ |
cups wheat berries |
|
½ |
cup dry Madeira |
|
½ |
ounce dried porcini mushrooms, rinsed and minced |
|
|
Salt and pepper |
|
6 |
ounces (6 cups) baby spinach |
|
2 |
tablespoons unsalted butter |
1. Microwave cremini mushrooms, oil, garlic, and thyme in bowl, stirringly occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, 6 tablespoons Madeira, porcini mushrooms, and ½ teaspoon salt. Cover and cook until wheat berries are tender, 10 to 11 hours on low or 7 to 8 hours on high.
2. Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. (Adjust stew consistency with extra hot broth as needed.) Stir in butter and remaining 2 tablespoons Madeira and season with salt and pepper to taste. Serve.