warm freekeh salad
Richard Ousby, Stokehouse
Ingredients
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750g flat cap mushrooms, thinly sliced
500ml Marsala
750ml white wine
3 shallots, finely sliced
- 2 cloves garlic
- 10 sprigs of thyme
- 1 bay leaf
- ½ tablespoon peppercorns
Chicken stock, to cover
Drizzle of soy sauce, to taste
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500g Mount Zero Wholegrain Freekeh
6 shallots, thinly sliced
2 cloves garlic, finely chopped
500g swiss brown mushrooms, thinly sliced
Handful of toasted hazelnuts, roughly chopped
Small handful of flat leaf parsley, finely chopped
Small handful of fresh chives, finely chopped
Directions
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Place the mushrooms in a large pot with the Marsala, thyme, bay leaves, shallots, garlic and peppercorns.
Add just enough chicken stock to cover the mushrooms. Bring to a boil and simmer for approx. 1.5 hours.
Remove from the heat and strain first through a colander, using a heavy object to press the mushrooms and extract as much liquid as possible.
Strain the liquid through another fine strainer into a clean pot and bring back to the boil.
If necessary, reduce the stock to achieve the desired flavour. Season to taste with a small amount of soy sauce. Set aside.
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Sweat shallots and garlic in a deep pot, then add the freekeh to the pot and stir gently, lightly toasting the grains (approximately 5 -10 minutes.)
Add enough mushroom stock until it is filled approximately 2cm above the freekeh.
Turn the temperature down to low, and simmer while stirring every couple of minutes until tender, about 30 minutes. Set aside to cool slightly.
Sauté the Swiss brown mushrooms until cooked and lightly golden in colour.
To serve, spoon cooked freekeh into a bowl and garnish with cooked Swiss brown mushrooms, chopped hazelnuts, parsley and chives.