- Prep: 5 min
- Cook Time: 50 min
- Total: 55 min
- Rubber Spatula
- Shallow Wide Sauce Pot with Lid
- Liquid and Dry Measuring Cups
- 1 Tbsp butter or your preferred cooking oil.
- 6 - 8 oz Mushrooms: Any variety, and either one or multiple varieties. We used Crimini, Shiitake, Maitake, and Oyster.
- ½ Cup Don Benigno Cream Sherry, or your preferred cooking wine.
- 2 Tsp. Local Wild Cherry Vinegar (We used some from Clover Valley Farms). You can use a variety of vinegars here: Apple Cider, Sherry, Red Wine, etc. You really can’t go wrong.
- ¾ Tsp. Kosher Salt
- ¾ Cup Uncooked Kernza
- 1 ½ Cups Water
- A few good cracks of black pepper.
This is an easy Kernza side that accompanies a myriad of entrees. It is meant to be simple and versatile. Use the vinegar and sherry we recommend, or don’t. Play around with virtually any combination of acids and cooking wines. You can even try adding additional ingredients. This “base recipe” is great on its own, but the directions one can take with it are endless.
- Slice or break down the mushrooms by hand.
- Heat the butter in your shallow pan on medium high heat. Once melted and the pan is hot, add the mushrooms, salt, and pepper. Coat everything with butter, and reduce the heat to medium.
- Stir periodically until the mushrooms have had a chance to brown.
- Briefly remove the pan from the heat, and add the sherry and vinegar. Continue cooking back on the heat until the liquid has nearly disappeared.
- Add the Kernza and water, stir, and bring to a boil.
- Once boiling, reduce the heat to low, cover and cook for 40-50 minutes.
- Adjust seasoning at the end by adding any combination of salt, sherry, and vinegar.
- Serve hot.