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
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.
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Four Grain Mushroom Trifolati
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty and flavorful, this four-grain dish with mushrooms is a quick weeknight dinner solution. Perfect for a simple yet satisfying meal.
Ingredients
- 1/3 cups (79 ml) Steel Cuts Oats
- 1/3 cups (79 ml) Arborio Rice
- 1/3 cups (79 ml) Pearl Barley
- 1/3 cups (79 ml) Organic Farro
- 3 tbsp Extra Virgin Olive Oil
- 1 garlic clove
- 10 ounces (283 g) champignon mushrooms
- 1/2 cups (118 ml) dry white wine
- 1/2 cups (118 ml) fresh Italian parsley
- 1/2 cups (118 ml) Parmigiano Reggiano
- pink Himalayan salt and black pepper
- shaved Parmigiano Reggiano
Instructions
- Rinse the cereals and place them in a 3-quart pot of boiling salted water. Reduce heat and simmer for 20 minutes.
- Wash the mushrooms briefly under cool water, gently pat them dry, and dice into cubes.
- Sauté a garlic clove in extra virgin olive oil until golden. Discard the garlic and add the diced mushrooms. Add dry white wine and cook until evaporated.
- Add fresh parsley, salt, and pepper. Cook until tender.
- Drain the excess water and add the cereals to the sautéed mushrooms. Add Parmigiano Reggiano and sauté for another minute.
- Prepare 4 flans using a round pastry cutter.
- Serve hot, garnished with shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil.
Notes
- For even cooking, ensure all grains are rinsed thoroughly before simmering.
- Cremini or shiitake mushrooms can be substituted for champignon mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
What types of mushrooms work best for the Four Grain Mushroom Trifolati?
Champignon mushrooms are used in this recipe, but you can also try cremini or shiitake for a richer flavor.
How do I properly cook the four grains before combining them with the mushrooms?
Each grain should be cooked separately according to package instructions; this allows you to control the texture and doneness of each grain.
What can I substitute for white wine in the mushroom sauté?
You can use vegetable broth or apple cider vinegar as a substitute for white wine to maintain moisture and flavor during the sauté.
Ohh wow. Will def try to make this
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