ISSUE 111

ROASTED MAITAKE, TURNIP, WHEATBERRY PORRIDGE

By Benjamin Sukle, Birch,
Providence, Rhode Island

SERVES 4
FOR THE MUSHROOMS

2 pounds wild maitake mushrooms, dried in the refrigerator for 8-14 days

FOR THE GREEN ONION POWDER

2 bunches spring onions, green part only

FOR THE CHICKEN BROTH

5 pounds chicken wings
1 medium white onion, peeled and chopped
1 sheet dried kombu seaweed
Water as needed

FOR THE PICKLED TURNIPS

1 pound baby white turnips, scrubbed and sliced thinly on mandoline
1 cup apple cider vinegar

FOR THE TURNIP JUICE

4 pounds baby white turnips, scrubbed

FOR THE PORRIDGE

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

2 Russet potatoes, peeled and roughly chopped
Grapeseed oil as needed
Salt to taste

FOR THE GARNISH

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.

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ROASTED MAITAKE, TURNIP, WHEATBERRY PORRIDGE

By Benjamin Sukle, Birch,
Providence, Rhode Island

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