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Mushroom speltotto
October '17

Mushrooms are autumn’s secret weapon to give you comfort and warmth whilst boosting your immune system to protect against the increase in lurgies that are around. They are fantastic to support the gut flora too which also play a major role in our immune system. This dish is packed full of many kinds and is so delicious and warming at this time of year. Simple to prepare all in one pot using wholegrain spelt instead of risotto rice. 



20g                  Dried forest mushrooms

400ml             Boiling water

1 tbsp               Olive oil

1                       Onion (finely chopped)

3cloves            Garlic

300g               Portobello mushrooms (roughly chopped)

125g                Oyster mushrooms

1 cup                Spelt grain

½ glass             White wine

3 cups              Water

2 cubes            Organic mushroom stock cubes

1 tbsp               Fresh parsley (finely chopped)

Salt and black pepper to taste

50g                  Organic feta (optional)



Place the dried mushrooms in a bowl and pour over boiling water, set aside to soak.


In a large pan, sweat the onions, garlic, and fresh mushrooms for 5-10mins. Add the soaked mushrooms and all the other ingredients except the parsley and feta. Bring to the boil and simmer for approx. 40mins. Stirring occasionally and add more water if starts to get too dry. It should stay moist and have a creamy texture. Cook until the spelt is plump and well cooked. 


Add the parsley, season to taste and top with feta if you wish.



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