- 750g flat cap mushroom
- 500mL Marsala
- 750mL white wine
- 2.5 shallots (finely sliced)
- 2 cloves garlic
- 10 sprigs of thyme
- 1 bay leaf
- ½ tablespoon peppercorns
- Chicken stock
- Soy sauce
- 500g Mt Zero Wholegrain Freekeh
- 6 shallots (thinly sliced)
- 2 cloves garlic (finely chopped)
- Small handful of flat leaf parsley (finely chopped)
- Small handful of fresh chives (finely chopped)
- 500g swiss brown mushrooms
- Chopped roasted hazelnuts
- Slice the mushrooms thinly
- Place the mushrooms in a large pot with the alcohol, thyme, bay leaves, shallots, garlic and peppercorns.
- Add enough chicken stock to just cover the mushrooms.
- Bring the stock to a simmer and cook for approx. 1.5 hours.
- Remove from the heat and strain first through a colander, using a heavy object to press the mushrooms and extract as much liquid as possible.
- Strain the liquid through another fine strainer into a clean pot and bring back to the boil.
- If necessary, reduce the stock to achieve the desired flavour.
- Season to taste with a small amount of soy sauce.
- Sautee shallots and garlic without colour in a deep pot.
- Add the Freekeh to the pot and stir gently lightly toasting the grains – approximately 5 -10 minutes.
- Add the mushroom stock until it is sitting approx. 2 cm above the freekeh.
- Turn the temperature down to low, and simmer while stirring every couple of minutes until tender, about 30 minutes.
- To serve, sauté swiss brown mushrooms, add as much reserved freekeh as desired.
- Garnish with chopped hazelnuts, parsley and chives.