Rye Porridge with Morels

Ingredients

• ½ ounce dried morel mushrooms
• 5 tablespoons unsalted butter, divided
• 6 ounces chicken livers
• 1 medium onion, finely chopped
• Kosher salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• 1½ cups cracked rye berries or regular rye berries, barley, or buckwheat
• ¼ cup finely chopped fresh tarragon

Steps

1. Place mushrooms in a small bowl and pour 2 cups boiling water over; let sit 20 minutes. Drain, reserving soaking liquid. Cut 4 larger mushrooms in half lengthwise; set aside for serving. Coarsely chop remaining mushrooms; set aside.
2. Heat 1 Tbsp. butter in a large skillet over medium-high heat. Cook livers until browned on the outside but still pink in the center, about 1 minute per side. Transfer to a plate and wipe out skillet.
3. Heat 2 Tbsp. butter in same skillet over medium heat. Add onion; season with salt and pepper. Cook, stirring often, until soft and translucent, 5–8 minutes. Add reserved chopped mushrooms; season with salt and pepper. Cook, stirring often, until mushrooms are completely softened, about 2 minutes. Transfer mushroom mixture to a bowl; set aside.
4. Meanwhile, bring broth and reserved mushroom soaking liquid to a simmer in a medium saucepan; reduce heat to low and keep warm.
5. Heat remaining 2 Tbsp. butter in another medium saucepan over medium heat. Add rye berries and stir to coat. Cook, stirring constantly, until lightly toasted, about 4 minutes. Add broth by the cupful, stirring occasionally and letting broth mixture absorb completely before adding more, until rye berries are softened (mixture should resemble oatmeal or a loose risotto), 40–50 minutes.
6. Chop livers and add to porridge along with reserved mushroom mixture and tarragon; season with salt and pepper.
7. Serve porridge in bowls, topped with reserved halved mushrooms.