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Four Grain Mushroom Trifolati

Four Grain Mushroom Trifolati

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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.

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Four Grain Mushroom Trifolati

Ale Gambini
Rice, barley, farro, and steel cuts oats come together with mushrooms to create a hearty dish perfect for a last minute dinner idea.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main, Side
Cuisine Italian-Inspired
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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 sautéed 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.

 

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