If you like wild mushrooms this is a very flavorful main course dish. You can use any mushrooms. I like the more exotic ones like chanterelles and oyster and morels, but if you can’t find them use Portobello, shiitake, button or cremini. I also added some dried mushrooms like porcini and morels but I soaked them for at least ½ hour, rinsed them well, and then squeezed them dry before adding to the pan when sautéing with the other mushrooms. Also, if you don’t have spelt, you can serve this stew over pasta, brown rice, wheat berries, barley or any other grain. Read the rest of this entry »