ISSUE 111
ROASTED MAITAKE, TURNIP, WHEATBERRY PORRIDGE
By Benjamin Sukle, Birch,Providence, Rhode Island
SERVES 4
FOR THE MUSHROOMS
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2 pounds wild maitake mushrooms, dried in the refrigerator for 8-14 days
FOR THE GREEN ONION POWDER
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2 bunches spring onions, green part only
FOR THE CHICKEN BROTH
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5 pounds chicken wings
1 medium white onion, peeled and chopped
1 sheet dried kombu seaweed
Water as needed
FOR THE PICKLED TURNIPS
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1 pound baby white turnips, scrubbed and sliced thinly on mandoline
1 cup apple cider vinegar
FOR THE TURNIP JUICE
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4 pounds baby white turnips, scrubbed
FOR THE PORRIDGE
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½ pound wheatberries
12 ounces chicken broth
Reserved turnip juice
1 tablespoon organic miso paste
2 tablespoons unsalted butter
Salt to taste
FOR THE POTATOES
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2 Russet potatoes, peeled and roughly chopped
Grapeseed oil as needed
Salt to taste
FOR THE GARNISH
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Sheep sorrel leaves
FOR THE GREEN ONION POWDER
Lay the onions out onto a dehydrator tray and dehydrate at 165 degrees for 6 hours. Once dry, transfer to a spice grinder and pulse to a fine powder.
FOR THE CHICKEN BROTH
In a medium pot over high heat, add the chicken wings, onion, and kombu. Cover with cold water and bring to a boil. Reduce heat to a gentle simmer and skim the broth. Continue to cook and after 4 hours, skim broth again. Strain through a fine mesh sieve. Cool completely and set aside in the refrigerator.
FOR THE THE PICKLED TURNIPS
Soak turnip slices in apple cider vinegar for 1-2 hours.
FOR THE TURNIP JUICE
Pass the turnips through a juicer. Strain through a fine mesh sieve. Reserve.
FOR THE PORRIDGE
In a pressure cooker combine the wheat berries, chicken broth, reserved turnip juice and the miso. Set the pressure cooker on high for 33 minutes, releasing pressure. Transfer the porridge to a pot, keeping warm.
FOR THE POTATOES
Add potatoes to a food processor fitted with the metal blade and pulse, adding water as needed, until potatoes resemble bread crumbs. Strain through a fine mesh sieve and wash the potatoes several times to remove the starch. In a sauté pan, heat the grapeseed oil and add potatoes, stirring until golden brown. Season with salt. Drain on a paper towel-lined sheet pan.
FOR THE DISH
Tear the mushrooms into small, uniform strips. In a pan over high heat, sauté mushrooms in grapeseed oil to release the juices. Finish with butter and season with salt. Transfer mushrooms to a paper-towel lined sheet pan to drain. Fold butter into the porridge.
TO SERVE
Spoon a large dollop of porridge into the middle of a bowl. Add crispy potatoes. Arrange the mushrooms and pickled turnips on top. Lightly dust with onion powder. Garnish with sorrel leaves.
