Looking for a dish that’s comforting, filling, and effortlessly elegant? This wheat berry and wild mushroom stew is the answer. Its earthy flavors, chewy textures, and rich umami taste come together to create a one-pot masterpiece.
Perfect for busy weeknights or cozy weekends, this one-pot recipe is a vegetarian triumph that feels both rustic and refined.
Why Wheat Berries & Mushrooms Make the Perfect Pair
The hearty chew of wheat berries combined with the deep, savory flavor of wild mushrooms makes for a balanced and satisfying dish.
Wheat berries hold their texture beautifully, even after long hours of cooking, making them ideal for a slow cooker.
Meanwhile, the combination of cremini and porcini mushrooms adds layers of flavor that are both rich and comforting. The addition of fortified wine, such as Madeira, elevates the stew, making it a simple yet luxurious option for any meal.
Customizing the Stew for Different Diets
One of the best things about this one pot recipe is how versatile it is.
- Vegan Option: Use vegetable broth and skip the Parmesan for a completely plant-based dish.
- Gluten-Free: Swap the wheat berries for gluten-free grains like quinoa or rice, and adjust the cooking time accordingly.
- Low-Carb Alternative: Substitute the wheat berries with cauliflower rice added at the end of cooking for a lighter, low-carb version.
Tips for the Best Results Every Time
To get the most out of this stew, keep these tips in mind:
- Sauté the Mushrooms First: Cooking the mushrooms with garlic and thyme before adding them to the slow cooker enhances their flavor.
- Go Fresh or Dried: If fresh porcini mushrooms aren’t available, dried porcini can work just as well. Simply rehydrate them in hot water and use the soaking liquid in the stew.
- Add Spinach at the End: Stirring in baby spinach during the last few minutes ensures it stays vibrant and fresh-tasting.
Serving Ideas & Pairings
This wheat berry and wild mushroom stew is a complete meal on its own, but it can also be paired with crusty bread or a side salad for added variety.
A drizzle of olive oil and a sprinkle of Parmesan cheese make for the perfect finishing touches. Serve it with a glass of dry white wine or sparkling water with lemon for an unforgettable dining experience.
Storage & Meal Prep Tips for Busy Schedules
This wheat berry and wild mushroom stew isn’t just delicious fresh out of the pot—it’s also a fantastic option for meal prep or leftovers.
Its flavors deepen over time, making it even better the next day. Here’s how to store and reheat it:
- Refrigeration: Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Portion the stew into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently warm the stew on the stovetop or in the microwave. Add a splash of broth to loosen the texture, if needed.
This one-pot recipe’s ingredients and bold flavors make it ideal for batch cooking, ensuring you always have a satisfying meal on hand when time is short.
Easy Wheat Berry & Wild Mushroom Stew One-Pot Recipe
Equipment
- Slow cooker
- Microwave-safe bowl
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 divided (plus extra for drizzling)
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon table salt
- 6 cups vegetable or chicken broth plus extra as needed
- 1 1/2 cups wheat berries
- 1/2 cup dry Madeira or sherry divided
- 6 ounces 6 cups baby spinach
- Grated Parmesan cheese for serving
Instructions
- Microwave cremini mushrooms, porcini mushrooms, garlic, 1 tablespoon of olive oil, thyme, and salt in a microwave-safe bowl. Stir occasionally until softened, about 5 minutes. Transfer the mixture to the slow cooker.
- Stir in the vegetable or chicken broth, wheat berries, and 6 tablespoons of Madeira. Cover and cook on low for 8 to 10 hours (or on high for 5 to 7 hours) until the wheat berries are tender.
- Add spinach, 1 handful at a time, allowing it to wilt before adding more (about 5 minutes). Adjust consistency with extra hot broth as needed.
- Stir in the remaining 2 tablespoons of olive oil and 2 tablespoons of Madeira. Season with salt and pepper to taste. Drizzle each serving with extra olive oil and sprinkle with Parmesan cheese.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.