Easy Wheat Berry & Wild Mushroom Stew One-Pot Recipe
This one pot recipe combines earthy cremini and porcini mushrooms with chewy, nutty wheat berries for a hearty vegetarian dish. Cooked in a slow cooker, it’s infused with Madeira and finished with baby spinach for a rich, umami-packed meal that’s perfect for a comforting dinner.
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
Cooking Time: 8 to 10 hours on low, or 5 to 7 hours on high
Adaptation for Quick-Cook Wheat Berries: If using pre-steamed or quick-cook wheat berries, reduce the cooking time in Step 2.
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