Name: Slow-Cooker Wheat Berry and Wild Mushroom Stew
Total time: 6 h
Ingredients: 2 pounds cremini mushrooms , trimmed and sliced thin; 1/2 ounce dried porcini mushrooms , rinsed and minced; 3 garlic cloves , minced; 3 tablespoons extra-virgin olive oil , plus extra for drizzling; 2 teaspoons minced fresh thyme or ½ teaspoon dried; Salt and pepper; 6 cups chicken or vegetable broth , plus extra broth as needed; 1 1/2 cups wheat berries; 1/2 cup dry Madeira; 6 ounces (6 cups) baby spinach; grated Parmesan cheese

Why This Recipe Works

For this hearty vegetarian stew, we started with sweet, nutty wheat berries and added mushrooms for earthy, meaty depth. The wheat berries were hearty enough to withstand the long cooking time of the slow cooker and still maintain their chewy texture. Including two types of mushrooms—sliced cremini and dried porcini—ensured that our stew had tender bites of mushroom and intense, earthy flavor. To reinforce the woodsy notes of the mushrooms, we included dried thyme. To give the stew a boost, we stirred in some Madeira, adding an extra splash of the fortified wine at the end of cooking for brightness. Baby spinach provided color and freshness. Finally, for a hint of richness, we stirred in a couple of pats of butter.

Before You Begin

If using quick-cooking or presteamed wheat berries (the ingredient list on the package specifies the type), you will need to decrease the cooking time in step 1. The wheat berries will retain a chewy texture once fully cooked. You can substitute dry sherry for the Madeira if desired. The spinach may seem like a lot at first, but it wilts down substantially.

Instructions

1. Microwave cremini mushrooms, porcini mushrooms, garlic, 1 tablespoon oil, thyme, and ½ teaspoon salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 tablespoons Madeira. Cover and cook until wheat berries are tender, 8 to 9 hours on low or 5 to 6 hours on high.

Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 tablespoons oil and remaining 2 tablespoons Madeira and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with Parmesan.