Serves 4 as a vegetarian main course
- 4 very fresh, whole lobster mushrooms about 3-4 ounces each
- A handful of wild spinach per person, trimmed into small clusters of leaves
- 3/4 cup hard oat berries (oat grouts)
- 1/2 cup dry white wine
- 2 cups chicken stock, preferably homemade, vegetarians use vegetable stock
- 1 tbsp fragrant and tasty oil for drizzling, such as sunflower oil or a nice extra virgin olive oil
- 2 tbsp unsalted butter to finish the sauce (optional-vegans omit, your sauce will just be more loose)
- 4 cups water
- Salt and white pepper
- Bring the dry oat berries to a boil in lightly salted water, then reduce the heat to a gentle simmer and cook for 1 hour or until the oat berries are reasonably tender, adding more water to keep the oat berries covered if it evaporates.
- After an hour they will be chewy a bit still, if you want them done more, cook for an additional 1/2 hour to 1 hour, though some might explode. Cool and reserve the oat berries until needed.
Finishing and plating:
- Saute the lobster mushroom is a wide, high sided pan with a couple tablespoons of oil, a small “pasta pot” that everyone has laying around would work. You just need the sides of the pan to be higher than the lobster mushrooms. I a 10 inch, deep saute pan, with high sides. Once the mushrooms have taken a little color (about 5-10) minutes, season them with salt and white pepper, cook for a few minutes more, and then deglaze with the wine. Reduce the wine until it is almost gone from the pan and is a bit syrupy, about 5 minutes.
- Next add the stock, cover the pot, and let cook slowly for 5-10 minutes, or until the lobster mushrooms are totally heated through and cooked.
- Reduce the juice in the pan down by half, add the oat berries and butter, then heat until lightly thickened, adjust the seasoning for salt/white pepper if needed. Using a slotted spoon, place the oat berries and wild spinach on each of 4 warmed dinner plates, making a little mound of oat berries to place the lobster mushrooms on.
- Top the oat berry mounds with the lobster mushroom and then drizzle with the jus left in the pan.
- Garnish with the olive oil and serve immediately.