Fall is almost here, the colors of Mother Nature are turning into burnt orange, so welcome this romantic season with a cereals and mushrooms based dish. Rice, barley, farro, steel cuts oats and champignon are the simple and healty ingredients I put in this recipe. “Funghi trifolati” are Italian-style sautéed mushrooms with an intense flavor of garlic, fresh parsley and white wine. I shaped this dish into little flans with the help of a “coppapasta”, a round shaped cookie cutter mold. Enjoy hot as a first dish or warm as an appetizer.
Servings : 4
Difficulty : easy
Prep Time : 15 min
Cook Time : 20 min.
1/3 cup Steel Cuts Oats
1/3 cup Arborio Rice
1/3 cup Pearl Barley
1/3 cup Organic Farro
3 tablespoons Extra Virgin Olive Oil
1 garlic clove
10 ounces champignon mushrooms
1/2 cup dry white wine
1/2 cup fresh Italian parsley, chopped
1/2 cup Parmigiano Reggiano (parmesan cheese), grated
pink Himalayan salt and black pepper , to taste
shaved Parmigiano Reggiano (parmesan cheese), for garnish
Rinse the cereals then place them in a 3 quart pot of boiling salted water. Reduce the heat and simmer for 20 minutes.
Wash briefly the mushrooms under cool water, gently pat dry and dice into cubes.
Meanwhile, sauté the garlic clove in Extra Virgin Olive Oil until golden. Discard the garlic and add the diced mushrooms. Add the dry white wine and cook until evaporated.
Add fresh parsley, salt and pepper. Cook until tender.
Drain the excess off water and place the cereals into the sauteed mushrooms. Add the Parmigiano Reggiano and sauté for another minute.
With a round pastry cutter, prepare 4 flans.
Serve hot, garnished with shaved Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.
Photo by Ale Gambini