Page title and description

Vegetarian mains
Mushroom and leek spelt
Ingredients
- 150g pearled spelt
- 1 tsp bouillon powder
- 10g dried mushrooms
- 2 leeks
- oil for frying e.g. sunflower or light olive
- salt and pepper
- 200g fresh mushrooms
- 1 garlic clove
- 15g thyme
- 75ml white wine
- 250g crème fraîche
- 25g Italian style hard cheese, grated
- 1 lemon

Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Put a kettle on to boil. Rinse the spelt in a sieve. Add the spelt to a large saucepan with 500ml boiling water and the bouillon powder. Stir well and leave to simmer gently for 25 mins. It should absorb the liquid as it cooks, but add a dash more water if it looks like drying out. -
Step 2
While the spelt cooks, place the dried mushrooms in a mug and cover with boiling water. Leave them to steep. -
Step 3
Trim, finely slice and wash the leeks. Warm 1 tbsp oil in a frying pan. Gently cook the leeks with a pinch of salt for 10 mins, until soft but not colouring. -
Step 4
While the leeks cook, slice the fresh mushrooms, not too thinly. Peel and finely chop the garlic. Strip enough thyme leaves away from the stalks to give you about 1 tsp worth. -
Step 5
Remove the leeks from the frying pan and keep to one side. Give the pan a wipe clean. Return it to the heat with 1 tbsp oil. When hot, add the mushrooms and fry on a high heat for 3-4 mins, until starting to darken. -
Step 6
While they cook, remove the rehydrated dried mushrooms from the mug and roughly chop (save the liquid). -
Step 7
Add the garlic, thyme and chopped mushrooms to the frying pan. Cook for another 30 secs. Tip in the wine and let it bubble away until it has almost disappeared. -
Step 8
Tip in the mushroom liquid from the mug, leaving the last little bit with any grit in the bottom. Add the cooked leeks. Let the whole lot bubble away for a few mins to reduce the mushroom stock by about half. -
Step 9
Drain the cooked spelt and mix it into the mushrooms and leeks. Fold through the crème fraîche. Season to taste with salt, pepper. -
Step 10
Serve with cheese sprinkled on top and lemon wedges on the side for squeezing.