Champignons with Kamut, Tomatoes and Tarragon
4 servings
15 minutes
Mushrooms with kamut, tomatoes, and tarragon is an elegant dish reflecting the warmth and traditions of Italian cuisine. Kamut, an ancient wheat with a nutty aroma, serves as a wonderful base for fresh tomatoes, spicy tarragon, and tender mushrooms. Lightly sautéing garlic enhances the depth of flavor while roasted mushrooms add textural sophistication. This dish is perfect for a cozy home dinner or an exquisite gathering, offering harmony between simplicity in preparation and richness of flavor nuances.
1
Boil the wheat in salted water until cooked. This will take ten minutes.
- Spelt: 300 g
- Salt: to taste
2
At the same time, peel the tomatoes and remove the insides. Cut the tomatoes into thin strips.
- Tomatoes: 2 pieces
3
Remove the legs and cut the membranes from the mushrooms, finely chop them and lightly fry with minced garlic. Then stuff the caps with the mushrooms and garlic, season with salt and pepper, and place in the oven for five minutes at 200 degrees.
- Portobello mushrooms: 8 pieces
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Mix wheat with tomatoes and tarragon leaves, season with salt and pepper, and serve with baked mushroom caps.
- Spelt: 300 g
- Tomatoes: 2 pieces
- Tarragon: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
