Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa

Name: Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa
Ingredients: 1 lb. hen of the woods mushrooms; 8 oz. small white turnips with green tops (½ quartered, ½ thinly sliced using a mandoline, greens chopped for salsa); 1 ⁄ 4 cup olive oil; 3 cloves garlic, unpeeled; Kosher salt and freshly ground black pepper, to taste; 1 small yellow onion, minced; 1 2 ⁄ 3 cups cracked wheat; 1 ⁄ 3 cup white wine; 7 cups mushroom or vegetable stock; 2 tbsp. unsalted butter; 1 cup grated Pecorino Romano; 2 tsp. red wine vinegar; 1 1 ⁄ 2 tsp. thyme leaves; 1 ⁄ 4 tsp. crushed red chili flakes; 1 large shallot, minced; Kosher salt, to taste; 1 ⁄ 4 cup minced parsley; 3 ⁄ 4 tbsp. olive oil

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This hearty porridge from chef Yoni Levy of San Francisco's Alta CA restaurant is bolstered by roasted vegetables and enlivened with a salsa of turnip greens.

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Ingredients

1 lb. hen of the woods mushrooms
8 oz. small white turnips with green tops (½ quartered, ½ thinly sliced using a mandoline, greens chopped for salsa)
1⁄4 cup olive oil
3 cloves garlic, unpeeled
Kosher salt and freshly ground black pepper, to taste
1 small yellow onion, minced
1 2⁄3 cups cracked wheat
1⁄3 cup white wine
7 cups mushroom or vegetable stock
2 tbsp. unsalted butter
1 cup grated Pecorino Romano
2 tsp. red wine vinegar
1 1⁄2 tsp. thyme leaves
1⁄4 tsp. crushed red chili flakes
1 large shallot, minced
Kosher salt, to taste
1⁄4 cup minced parsley
3⁄4 tbsp. olive oil