- 6
Ingredients
- FOR THE PORRIDGE
- 1 lb. hen of the woods mushrooms
- 8 oz. small white turnips with green tops (1/2 quartered, 1/2 thinly sliced using a mandoline, greens chopped for salsa)
- 1/4 cup olive oil
- 3 cloves garlic, unpeeled
- Kosher salt and freshly ground black pepper, to taste
- 1 small yellow onion, minced
- 1 2/3 cups cracked wheat
- 1/3 cup white wine
- 7 cups mushroom or vegetable stock
- 2 tbsp. unsalted butter
- 1 cup grated Pecorino Romano
- FOR THE SALSA
- 2 tsp. red wine vinegar
- 1 1/2 tsp. thyme leaves
- 1/4 tsp. crushed red chili flakes
- 1 large shallot, minced
- Kosher salt, to taste
- 1/4 cup minced parsley
- 3/4 olive oil
Preparation
Step 1
Make the porridge: Heat oven to 400°. Toss mushrooms, quartered turnips, 1 tbsp. oil, the garlic, salt, and pepper on a baking sheet; roast until vegetables are golden and slightly crisp and garlic is tender, 25–30 minutes. Set mushrooms and turnips aside; peel garlic and mash into a paste.
Heat remaining oil in a 6-qt. Dutch oven over medium. Cook onion until golden, 6–8 minutes. Stir in cracked wheat; cook until slightly toasted, 2–3 minutes. Add wine; cook until reduced by half, about 1 minute. Add 1 cup stock; cook, stirring until absorbed, about 2 minutes. Continue adding stock, 1 cup at a time, and cooking until absorbed before adding more, until wheat is very tender and creamy, about 1 hour total. Meanwhile, melt butter in an 8″ skillet over medium; cook until browned, 8–10 minutes. Stir butter, reserved garlic paste, the pecorino, salt, and pepper into porridge; keep warm.
Make the salsa: Combine vinegar, half the thyme, the chile flakes, shallot, and salt in a bowl; let sit 20 minutes. Stir in reserved turnip greens, remaining thyme, and the parsley; whisk in oil. Serve porridge in shallow bowls; top with reserved roasted mushrooms and turnips. Garnish with sliced raw turnips; drizzle salsa over the top.