Funghi Recipe

Cooking Instructions

1. 1

   Prepare the Rye Berries

   Rinse the rye berries under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rye berries and reduce the heat to low. Cover and simmer for about 45 minutes or until the berries are tender but still chewy. Drain and set aside.

2. 2

   Roast the Delicata Squash

   Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and remove the seeds. Slice it into half-moons about 1/2 inch thick. In a mixing bowl, toss the squash with 1 tablespoon of olive oil, salt, and black pepper. Spread it out on a baking sheet in a single layer and roast for about 20-25 minutes, or until tender and caramelized, turning halfway through.

3. 3

   Prepare the Hen of the Woods Mushrooms

   While the squash is roasting, clean the hen of the woods mushrooms with a damp cloth to remove any dirt. Tear them into smaller pieces. In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add the garlic cloves (whole) and fresh thyme, sautéing for about 1 minute until fragrant.

4. 4

   Cook the Mushrooms

   Add the prepared hen of the woods mushrooms to the skillet. Season with salt and pepper, and sauté for about 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and tender.

5. 5

   Combine Ingredients

   In a large mixing bowl, combine the cooked rye berries, roasted delicata squash, and sautéed hen of the woods mushrooms. Gently toss everything together to combine.

6. 6

   Serve

   Serve warm as a hearty main dish, garnished with additional fresh thyme if desired.