If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.
Ingredients
8 Servings
½
5
6
1
6
1½
¼
Preparation
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Step 1
Place mushrooms in a small bowl and pour 2 cups boiling water over; let sit 20 minutes. Drain, reserving soaking liquid. Cut 4 larger mushrooms in half lengthwise; set aside for serving. Coarsely chop remaining mushrooms; set aside.
Step 2
Heat 1 Tbsp. butter in a large skillet over medium-high heat. Cook livers until browned on the outside but still pink in the center, about 1 minute per side. Transfer to a plate and wipe out skillet.
Step 3
Heat 2 Tbsp. butter in same skillet over medium heat. Add onion; season with salt and pepper. Cook, stirring often, until soft and translucent, 5–8 minutes. Add reserved chopped mushrooms; season with salt and pepper. Cook, stirring often, until mushrooms are completely softened, about 2 minutes. Transfer mushroom mixture to a bowl; set aside.
Step 4
Meanwhile, bring broth and reserved mushroom soaking liquid to a simmer in a medium saucepan; reduce heat to low and keep warm.
Step 5
Heat remaining 2 Tbsp. butter in another medium saucepan over medium heat. Add rye berries and stir to coat. Cook, stirring constantly, until lightly toasted, about 4 minutes. Add broth by the cupful, stirring occasionally and letting broth mixture absorb completely before adding more, until rye berries are softened (mixture should resemble oatmeal or a loose risotto), 40–50 minutes.
Step 6
Chop livers and add to porridge along with reserved mushroom mixture and tarragon; season with salt and pepper.
Step 7
Serve porridge in bowls, topped with reserved halved mushrooms.
