Wheat with mushrooms and yogurt
4 servings
100 minutes
Wheat with mushrooms and yogurt is an unusual combination of simple ingredients that creates a rich and refined flavor. The dish has roots in Russian cuisine, where hearty and nutritious meals are valued. Wheat adds texture and richness, while mushrooms provide depth of flavor with earthy notes. The addition of yogurt softens the taste, giving a pleasant tanginess and creamy consistency. This dish is perfect for cozy family dinners when you want something unusual yet easy to prepare. Mushrooms sautéed in oil with thyme and shallots create an aromatic base, while wine vinegar adds a light piquancy. Finally, fresh chives refresh the composition. Wheat with mushrooms and yogurt is a harmony of flavors that combines heartiness, aroma, and tenderness in one dish.
1
Combine the white mushrooms and 1 1/2 cups of hot water in a medium bowl; let sit for 15 minutes until the mushrooms soften. Drain the mushrooms in a colander, then chop coarsely; reserve the soaking water. Let the water sit to allow larger particles to settle, then pour off 1 cup and set aside. Discard the remaining water.
- White mushrooms: 15 g
- Wheat flour: 0.8 glass
2
Heat 2 tablespoons of oil in a medium-sized skillet over medium heat. Add shallots and garlic. Sauté, stirring often, for 3 minutes until softened. Add white mushrooms and continue to sauté, stirring, for about 1 minute until fragrant; season with salt and pepper.
- Olive oil: 8 tablespoons
- Shallots: 1 head
- Garlic: 2 cloves
- White mushrooms: 15 g
- Salt: to taste
- Ground black pepper: to taste
3
Add the wheat, pour in the water used to soak the mushrooms, and add 2 cups of water. Bring to a boil, reduce heat, cover with a lid and simmer on low for about 45-60 minutes until the wheat is cooked al dente. Remove the lid, increase the heat and cook for another 15-20 minutes until most of the liquid evaporates. Fluff the wheat with a fork; transfer to a large bowl.
- Wheat flour: 0.8 glass
4
Meanwhile, heat 2 tbsp of oil in a large skillet over medium heat. Add 1/3 of the mushrooms and 1 tsp of thyme and sauté until the mushrooms are browned (about 5 minutes); season with salt and pepper and transfer to a bowl with the wheat. Repeat the same steps 2 more times with the remaining oil, mushrooms, and thyme. Pour vinegar into the wheat and mushroom mixture, stir; season with salt and pepper.
- Olive oil: 8 tablespoons
- Champignons: 240 g
- Fresh thyme: 3 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Wine vinegar: 1 teaspoon
5
Serve wheat with mushrooms and yogurt, drizzle with oil, and sprinkle with chives.
- Yogurt: 1 glass
- Olive oil: 8 tablespoons
- Chives: 1 tablespoon