Spelt porridge with mushrooms
4 servings
40 minutes
Spelt porridge with mushrooms is a cozy and nutritious dish that combines the richness of ancient traditions with a modern gastronomic approach. Spelt, known since antiquity, has a rich nutty flavor and remains soft yet firm after cooking. The white mushrooms, infused with the aroma of the forest, add depth and richness to the porridge, while the champignons provide a delicate texture. Tofu cream makes the dish velvety and harmonious, enveloping each grain in warmth. This porridge is perfect for a cozy family dinner or a leisurely lunch; it can be served as a standalone dish complemented by fresh herbs. The taste of this porridge is a balance of earthy, creamy, and nutty notes that creates a sense of comfort and satisfaction.
1
Prepare all the ingredients. Soak the white mushrooms in hot water for 30 minutes.
- Dried porcini mushrooms: 20 g
2
Squeeze and cut the white mushrooms into small cubes.
- Dried porcini mushrooms: 20 g
3
Bring the mushroom broth to a boil and add spelt and white mushrooms.
- Mushroom broth: 500 ml
- Spelt: 200 g
- Dried porcini mushrooms: 20 g
4
Cover with a lid and cook on low heat until the grains are soft, about 40 minutes.
5
Slice the mushrooms thinly.
- Button mushrooms: 150 g
6
Heat vegetable oil in a pan and fry the mushrooms until golden brown.
- Vegetable oil: 30 ml
- Button mushrooms: 150 g
7
Blend soft tofu with water until creamy.
- Soft (silken) tofu: 150 g
- Water: 50 ml
8
Add tofu cream to the pot with spelt 5 minutes before cooking is done.
- Soft (silken) tofu: 150 g
9
Add the fried mushrooms (leaving some for garnish), season the porridge with salt and pepper to taste, and mix.
- Button mushrooms: 150 g
- Salt: to taste
- Ground black pepper: to taste
10
Serve the porridge in plates while hot, garnished with slices of mushrooms.
