Wild Mushroom and Miso

Recipe by Chef Marc Hardiman - head chef at Galvin at Windows.

Ingredients:

• 80g freekah

• 80g bulgur

• 80g pearl barley (pre-soaked)

• 40g farro (pre-soaked)

• 60g puffed quinoa

• 2 x medium banana shallots finely diced

• 2 cloves garlic pureed (or 10g garlic puree)

• 10g chopped tarragon

• 60g white miso paste

• 50g salted butter

• 250g mixed wild mushrooms 

For mushroom stock

• 200g shiitake

• 200g button mushrooms

• 500g dried mixed mushrooms (porchini or shiitake work best)

• 100ml dark soy sauce

• 1.5ltrs water

• 2 sprigs thyme

Method

1. First you will need to make the mushroom stock (you can make this the day before to allow the flavour to infuse and intensify). Tear the shiitake and button mushrooms with your hands and place in medium thick based pan, add the remainder of the ingredients and bring to the boil. Once up to the boil turn the heat down to a simmer. Place a lid and simmer for 40 minutes. Remove from the heat and allow to cool. Once chilled pass through a fine sieve, reserving the liquid. 

2. In a thick-based pan lightly sweat your shallots garlic with a little oil. 

3. Drain your pre-soaked farro and pearl barley and add them to the pan, continuously stirring. After two minutes add the bulgur and freekah, cook for a further two minutes. 

4. Gradually add your mushroom stock a large ladle at a time while continuously stirring. As the grains cook and soak up the liquid keeping adding a ladle at a time for approx 15 minutes or until the grains are cooked (have a slight bite). 

5. Clean and fry off the wild mushrooms in a little oil, season with salt and the remainder of the chopped tarragon. To serve ladle the grains into a bowl, sprinkle with the puffed quinoa and add the wild mushrooms.