1 cup wheat berries, rinsed

3 tablespoons cold-pressed extra-virgin olive oil

1 ½ pounds cremini mushrooms, trimmed and sliced thin

Salt and pepper

1 onion, chopped fine

6 garlic cloves, minced

2teaspoons tomato paste

1 cup dry sherry

8 cups homemade or low-sodium Chicken or vegetable broth

1 tablespoon low-sodium soy sauce

1 sprig fresh thyme

1 bay leaf

½ ounce dried shiitake mushrooms, finely ground using spice

grinder

4 ounces mustard greens, stemmed and chopped

¼ teaspoon grated lemon zest

1 Toast wheat berries in Dutch oven over medium heat,

stirring often, until fragrant and beginning to darken,

about 5 minutes; transfer to bowl.

2 Heat 2 tablespoons oil in now-empty pot over medium

heat until shimmering. Add cremini mushrooms and

¼ teaspoon salt, cover, and cook until mushrooms have

released their liquid, about 3 minutes. Uncover, increase

heat to medium-high, and cook until mushrooms begin

to brown, 5 to 7 minutes; transfer to plate.

3 Heat remaining 1 tablespoon oil in now-empty pot over

medium heat until shimmering. Add onion and cook

until softened, about 5 minutes. Stir in garlic and tomato

paste and cook until slightly darkened, about 2 minutes.

4 Stir in sherry, scraping up any browned bits, and cook

until nearly evaporated, about 2 minutes. Stir in toasted

wheat berries, broth, soy sauce, thyme, bay leaf, and

ground shiitakes and bring to boil over medium-high

heat. Cover, reduce heat to low, and simmer until wheat

berries are tender but still chewy, 45 minutes to 1 hour.

Discard bay leaf and thyme sprig.

5 Off heat, stir in reserved cremini and any accumulated

juices, mustard greens, and lemon zest, cover, and let sit

until greens are wilted, about 5 minutes. Season with salt

and pepper to taste and serve.