Kernza Salad with Butternuts and Hedgehog Mushrooms
A salad of chewy kernza berries with butternuts, hedgehog mushrooms and wild herbs
Course: Side Dish
1cupwhole kernza berries
Small chunk each of carrotonion, celery
Small handful crumbleddried mushrooms, or generous pinch mushroom powder
¼cupbutternuts black walnuts or other nuts, lightly toasted
1scant cup gently sautéed hedgehog or other mushrooms or use mushroom conserve
6ozsmall diced carrot, onion, and celery
4-5green onions, sliced
1tablespoonchopped fresh bergamotMonarda fistulosa or other fresh herbs you like
Kosher salt and fresh ground black pepper
Good tasting oilsuch as sunflower, hickory nut, or olive
Dash of apple cider vinegar
Lightly toast the kernza in a skillet for a few minutes until you can just smell it. Bring the kernza and water to a simmer with the remaining kernza ingredients, turn the heat to low, cover, and cook until the kernza is just tender and most of the water is absorbed. Discard the vegetables.
Meanwhile, sweat the diced vegetables in a good glug of oil, slowly, until they start to brown along the edges, about 20 minutes.
Toss the vegetables with the still hot kernza, mushrooms, herbs, and green onions double check the seasoning, then adjust with salt, pepper, vinegar and oil.
If you use pickled mushrooms, you may want to rinse them depending on how much vinegar is in your recipe. My conserve can be added straight to the grain salad.