Cracked-Wheat Porridge with Mushrooms & Turnip-Top Salsa


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Despite its roots in rustic peasant fare, gruel is having a fashionable moment. This hearty dish is bolstered with young turnips, some roasted with the mushrooms and others sliced and used raw as a garnish. Turnip greens are repurposed into a tangy salsa for topping.


For the Porridge

  • 1 lb. hen of the woods (maitake) mushrooms, roughly chopped
  • ½ lb. small white turnips with green tops (half quartered, half thinly sli


  1. Make the porridge: Heat oven to 400°F. Toss mushrooms, quartered turnips, 1 tbsp. oil, the garlic, salt, and pepper on a baking sheet and roast until vegetables are golden and sl