Seasonal Recipes

A little spelt mushroom stew

Serves 4.

dried mushrooms 1 tbsp or 8g
pearled spelt 250g
onion 1, medium
olive oil 4 tbsp
garlic 2 cloves
assorted fresh mushrooms 850g
tomato purée 1 tbsp
plain flour 1 tbsp
dried chilli flakes ½ tsp

Put the dried mushrooms in a heatproof bowl, cover them with 500ml of hot water from the kettle and set aside. Boil the pearled spelt in lightly salted water for 15 minutes and drain. Peel and roughly chop the onion. Warm the olive oil in a large pan, add the onion and when it is pale gold – after 10-15 minutes – add the peeled and crushed garlic, and cook for 2 to 3 minutes.

Finely slice the fresh mushrooms. Stir them into the onions and continue cooking for about 5 minutes until they are starting to colour. Stir in the tomato purée. Leave on the heat for 2 or 3 minutes then stir in the flour. Pour in the dried mushrooms and their soaking water and bring to the boil.

When the liquid boils, lower the heat, season and stir in the chilli flakes. Simmer for 10 minutes then add the cooked spelt. Cook for a further 10-15 minutes, until the mushrooms are soft and silky, and the sauce is rich and lightly thickened.

Serve in shallow bowls.

Source : Nigel Slater