serves
6-8
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 20 g dried mushrooms, like porcini, trumpet, morel or chanterelles
- 500 ml boiling water
- ¼ cup (60 ml) olive oil
- 8 cloves garlic, finely chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 1 large onion, finely chopped
- 500 g fresh button mushrooms, thinly sliced
- 500 ml passata
- 2 litre stock or water
- 250 g spelt
- a couple of sprigs of thyme
- juice of 1 lemon
- ½ bunch finely chopped parsley
- salt and freshly ground black pepper, to taste
Soaking time 30 minutes
Instructions
Place dried mushrooms in a bowl and cover with 500 ml of boiling water. Set aside until soft, about 30 minutes.
Heat oil in a large pot over medium-high heat. Add garlic, celery, carrots and onion and cook, stirring occasionally, until soft, about 5 minutes. Add fresh mushrooms and cook until they start to colour. Add passata, dried mushrooms and their soaking liquid along with stock, spelt and thyme. Bring to the boil, reduce heat to medium-low, and cook, stirring occasionally, until spelt is tender, about 30-45 minutes. Stir through lemon juice and parsley and season to taste before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
