Mushrooms & Wheatberries Recipe

Mushrooms & Wheatberries is a hearty, wholesome dish that brings earthy flavors and satisfying textures to your table. The tender, umami-rich mushrooms perfectly complement the chewy, nutty wheatberries, creating a delightful balance in every bite. This recipe is not only packed with nutrients but also offers a comforting warmth that’s perfect for any season. With just a bit of time, you’ll have a dish that feels both nourishing and indulgent.

The savory aroma of sautéed mushrooms mingling with the toasty notes of wheatberries will fill your kitchen, making it hard to resist sneaking a taste. Each spoonful delivers a medley of flavors—earthy, slightly sweet, and deeply satisfying. Whether you’re looking for a quick weeknight meal or a dish to impress, this recipe comes together effortlessly, proving that simple ingredients can create something truly special.

Ingredients for Mushrooms & Wheatberries

• 1 tablespoon olive oil (or any neutral cooking oil)
• 1 shallot, minced
• 2 cups mixed mushrooms, sliced (cremini, shiitake, or button work well)
• 1 tablespoon soy sauce or tamari (add more to taste)
• 2 garlic cloves, minced
• ½ teaspoon Chinese 5 spice powder
• 2 tablespoons mirin (substitute with a splash of white wine or rice vinegar if needed)
• 1 cup cooked wheat berries (quinoa or farro can be used as a substitute)
• 1 cup baked tofu, chopped (optional, omit for a mushroom-only version)
• ¼ cup scallions, chopped (or a handful of microgreens or fresh herbs like cilantro or parsley)

Step-by-Step Instructions

1. Heat the skillet: Place a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
2. Cook the shallots: Add the minced shallots and cook until slightly softened, about 1 minute.
3. Add the mushrooms: Toss in the sliced mushrooms and stir. Add a splash of soy sauce, shake the pan, and let the mushrooms cook until they begin to soften, stirring occasionally. This should take 5-8 minutes.
4. Season with garlic and spices: Add the minced garlic and Chinese 5 spice powder, stirring to combine.
5. Deglaze the pan: Pour in the mirin to deglaze, scraping up any browned bits stuck to the bottom of the pan. Reduce the heat to low.
6. Check the mushrooms: Ensure the mushrooms are soft and fully cooked. If not, let them cook a bit longer.
7. Add wheatberries and tofu: Stir in the cooked wheatberries, a drizzle of honey, and the chopped tofu (if using). Mix well to combine.
8. Finish with fresh ingredients: Remove the pan from heat and toss in the scallions, microgreens, or herbs.
9. Adjust seasonings: Taste and add more soy sauce if needed. Serve warm and enjoy!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Mushrooms & Wheatberries with a drizzle of sesame oil or a sprinkle of toasted sesame seeds for added nuttiness. For a creamy twist, try a dollop of cashew cream or vegan yogurt. Fresh herbs like cilantro or parsley can brighten the dish, while a squeeze of lime adds a zesty finish.

Serve It Up: Creative Serving Suggestions

This dish shines as a hearty main or a flavorful side. Pair it with steamed greens or a crisp salad for a balanced meal. For a cozy dinner, serve it alongside roasted sweet potatoes or grilled tofu. It’s also great stuffed into lettuce wraps or served over quinoa for extra protein.

Make It Last: Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water or broth to keep it moist. Avoid microwaving, as it can make the wheatberries dry. This dish also freezes well—just thaw and reheat when ready to enjoy!

Mix It Up: Recipe Variations

Swap wheatberries for farro or brown rice if you prefer. For a different flavor profile, replace the five spice powder with smoked paprika or curry powder. Add bell peppers or zucchini for extra veggies, or use tempeh instead of tofu for a nuttier texture.

Quick Tips: Time-Saving Hacks

Cook the wheatberries in advance and store them in the fridge to save time. Use pre-sliced mushrooms and minced garlic from the store to cut down on prep. If you’re in a rush, skip the mirin and deglaze with a splash of vegetable broth or white wine vinegar instead.

Mushrooms & Wheatberries

Amy

Mushrooms & Wheatberries is a hearty, wholesome dish that brings earthy flavors and satisfying textures to your table. The tender, umami-rich mushrooms perfectly complement the chewy, nutty wheatberries, creating a delightful balance in every bite.

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Servings 0

Ingredients

  

• 1 tablespoon olive oil
• 1 shallot, minced
• 2 cups mixed mushrooms, sliced
• 1 tablespoon soy sauce or tamari (or more)
• 2 garlic cloves, minced
• ½ teaspoon chinese 5 spice powder
• about 2 tablespoons mirin
• 1 cup cooked wheat berries
• 1 cup baked tofu, chopped (optional)
• ¼ cup scallions, handful of micro greens, or herbs of your choice

Instructions

 

• Heat a large skillet over medium-high heat. Add oil. Once the oil is hot add the shallots, and let them cook until slightly soft, about 1 minute.
• Add the mushrooms and stir. Then add a splash of soy sauce… give the pan a good shake, and let the mushrooms cook until they begin to soften, stirring occasionally. 5-8 minutes or so.
• Add in the garlic and five spice powder and stir. Add the mirin to deglaze, scraping off any bits that are sticking to the bottom of the pan. Reduce heat. The mushrooms should be good and soft by now, if they’re not let them continue to cook until they are.
• Add the wheatberries, a drizzle of honey, tofu and stir to combine. Remove pan from heat and toss in scallions, microgreens, or any fresh herbs that you’re using. Taste and adjust seasonings, add a little more soy sauce if necessary.

Keyword healthy, hearty, mushrooms, vegetarian, wheatberries

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