Mushroom Freekeh Risotto

We’ve just put this deliciously warm dish on the winter menu at Taylor’s Café which is perfect timing with all the mushrooms popping up out of the ground like little pokemon collectables, but be warned these mushrooms are best used as seasonal indicators only, pick the wrong one and its game over!  

Sauteed mushroom and freekeh risotto:

250g gourmet mushrooms
250g button or field mushrooms
200g salted butter
250ml dry white wine
5 cloves garlic local purple preferably
1 large brown onion diced
1 Tspn Porcini powder
500g freekeh (toasted cracked wheat)
1 L veg stock
300 ml whipping cream
50g fresh tarragon or 1 Tbsnp dried tarragon
200g spinach
salt and pepper for seasoning

Method:
  1. Serve immediately
  2. Once cooked add freekeh to mushroom mix, add tarragon and spinach and heat through
  3. In another pot, rinse freekeh at least 3 times, then cook with veg stock using the absorption method eg: 1 cup freekeh to 2 cup stock
  4. Add white wine and seasoning including porcini powder and reduce for 5 minutes then add whipping cream and reduce for a further 5 minutes, set aside
  5. Sautee garlic and onions in the butter until translucent, add the mushrooms and cook for a further 3 minutes

 

This recipe can be prepared in advance and will last in the fridge for up to 3 days, my advice is to keep the freekeh and mushroom separate until just before serving.