Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi

Name: Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps purple basil sprouts, radish sprouts, or purple basil leaves, shredded; 750 milliliters cups vegetable or chicken stock; 6 servings Coarse sea salt and freshly ground black pepper; 180 milliliters 3/4 cup dry white wine; 50 grams 3/4 ounce feta cheese, crumbled; 1 Tbsp chopped flat-leaf parsley; 2 cloves garlic, finely sliced; 1 Tbsp olive oil; 1 medium onion, finely chopped; 110 grams heaping 1/2 cup pearled barley; 6 larges portobello mushrooms; 0 preserved lemon, flesh removed and skin finely chopped; 6 servings Salt and freshly ground black pepper; 1 Tbsp sunflower oil; 15 sprigs thyme; 2 teaspoons thyme leaves; 100 grams tablespoons unsalted butter; 180 milliliters cup vegetable stock

One serving contains 349 calories, 9g of protein, and 22g of fat. This recipe serves 6. A mixture of thyme, thyme leaves, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a vegetarian diet.

Instructions

First cook the barley.

Ingredients you will need

Barley

Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent.

Ingredients you will need

Sunflower Oil

Garlic

Onion

Equipment you will use

Sauce Pan

Add the stock and bring to a boil. Stir in the barley, lower the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender.

Ingredients you will need

Barley

Stock

Meanwhile, preheat the oven to 350°F / 180°C. Take a large baking sheet and grease it heavily with two-thirds of the butter. Scatter the thyme sprigs over it. Stem the mushrooms and place the mushroom caps, stem side up, on top of the thyme.

Ingredients you will need

Thyme

Mushrooms

Butter

Equipment you will use

Baking Sheet

Oven

Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple of knobs of the remaining butter, then season with salt and pepper. Cover the pan with aluminum foil and place in the oven for 15 to 20 minutes, until the mushrooms are tender. Leave them in their cooking juices until you are ready to serve.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Garlic

Stock

Wine

Equipment you will use

Aluminum Foil

Oven

Frying Pan

When the barley is done, remove the pan from the heat and stir in the preserved lemon, feta, parsley, and thyme. Taste and add salt and pepper. To serve, reheat the mushrooms in the oven for a few minutes, if necessary.

Ingredients you will need

Preserved Lemon