Four Grain Mushroom Trifolati

Rice, barley, farro, and steel cuts oats come together with mushrooms to create a hearty dish perfect for a last minute dinner idea.
By Ale Gambini

Four Grain Mushroom Trifolati

Need an idea for dinner? Rice, barley, farro, steel cuts oats and champignon are the delicious and hearty ingredients 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 rounds with the help of a “coppapasta”, a round shaped cookie cutter mold.

Four Grain Mushroom Trifolati
 
Prep Time
Cook Time
Total Time
 
Rice, barley, farro, and steel cuts oats come together with mushrooms to create a hearty dish perfect for a last minute dinner idea.
Author:
Recipe Type: Main, Side
Cuisine: Italian Inspired
Serves: 4 servings
Ingredients
  • ⅓ cup Steel Cuts Oats
  • ⅓ cup Arborio Rice
  • ⅓ cup Pearl Barley
  • ⅓ cup Organic Farro
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 garlic clove
  • 10 ounces champignon mushrooms
  • ½ cup dry white wine
  • ½ cup fresh Italian parsley, chopped
  • ½ cup Parmigiano Reggiano (parmesan cheese), grated
  • pink Himalayan salt and black pepper , to taste
  • shaved Parmigiano Reggiano (parmesan cheese), for garnish
Instructions
  1. Rinse the cereals then place them in a 3 quart pot of boiling salted water. Reduce the heat and simmer for 20 minutes.
  2. Wash briefly the mushrooms under cool water, gently pat dry and dice into cubes.
  3. 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.
  4. Add fresh parsley, salt and pepper. Cook until tender.
  5. Drain the excess off water and place the cereals into the sautéed mushrooms. Add the Parmigiano Reggiano and sauté for another minute.
  6. With a round pastry cutter, prepare 4 flans.
  7. Serve hot, garnished with shaved Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.

 

Ale Gambini

ALE GAMBINI IS A LA-BASED FOOD WRITER, COOKBOOK AUTHOR AND AWARD NOMINEE HOST CHEF IN WEB SERIES. 100% ITALIAN (BORN AND RAISED IN MILAN) SHE LEARNED HOW TO COOK AND LOVE FOOD FROM HER GRANDMOTHER NONNA FERNANDA. ITALIAN FOOD AMBASSADOR AND OFFICIAL CONTRIBUTOR FOR EXPO 2015 MILANO, HONEST COOKING, ALIMENTARI MAGAZINE, SHE ALSO DEVELOPS RECIPES FOR PRESTIGIOUS ITALIAN AND INTERNATIONAL BRANDS. ALE LEADS COOKING CLASSES IN LOS ANGELES. FOLLOW HER ON A QUEEN IN THE KITCHEN, AUTHENTIC ITALIAN FOOD AT ITS BEST.

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