Rye Porridge with Morels

🍽️ Ingredients (Serves 4)

• 15 g (½ oz) dried morel mushrooms
• 5 tbsp unsalted butter, divided
• 170 g (6 oz) chicken livers, cleaned and roughly chopped
• 1 medium onion, finely chopped
• 6 cups (1.4 L) low-sodium chicken broth
• 1½ cups (270 g) cracked or whole rye berries
• Substitute options: barley or buckwheat groats
• ¼ cup (about 10 g) finely chopped fresh tarragon
• Kosher salt and freshly ground black pepper, to taste

• Splash of cream or crème fraîche stirred in at the end
• Grated Parmesan or aged goat cheese for richness
• A squeeze of lemon juice to balance the earthiness
• Crusty sourdough or toasted rye bread for serving

🔥 Method

1. Rehydrate the morels: Place morels in a bowl and cover with 1 cup of warm chicken broth. Let soak for 20–30 minutes, until softened. Remove morels, slice if large, and strain the soaking liquid through a fine mesh sieve or coffee filter—it’s liquid gold. Set both aside.
2. Sauté the aromatics & chicken livers: In a large saucepan, heat 2 tbsp butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add chopped chicken livers, season with salt and pepper, and cook until browned and just cooked through—about 4–5 minutes. Remove and set aside (they’ll go back in later).
3. Toast the grain: In the same pot, add 1 tbsp butter and the rye berries. Stir for a few minutes until they smell nutty—this wakes them up!
4. Simmer the porridge: Add the rest of the chicken broth plus the reserved mushroom soaking liquid, bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally. Cook until the grains are tender but still chewy—30–40 minutes for cracked rye, longer for whole rye. Add more broth or water if it gets too thick.
5. Finish it off: Stir in the cooked morels, chicken livers, tarragon, and remaining 2 tbsp butter. Taste and adjust seasoning with salt, pepper, or even a squeeze of lemon if needed.
6. Serve: Spoon into warm bowls, finish with a pat of butter or a dollop of crème fraîche if you're feeling cheeky, and maybe a sprinkle of more fresh tarragon.

🧠 Notes

• Morel magic: Their earthy intensity is chef’s kiss. If unavailable, try porcini or chanterelles—but nothing quite matches that funky woodland perfume.
• Liver lovers tip: Don’t overcook the chicken livers or they’ll go from velvet to gravel. A pink blush in the middle = perfection.
• Cracked vs. whole rye: Cracked cooks faster and gives a softer porridge. Whole gives you bite. Choose your chew adventure.