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Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
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- 4 sprigs fresh flat-leaf parsley, leaves only
- 30 g fresh chives, cut into pieces (4 cm)
- 4 sprigs fresh thyme, leaves only
- 120 g unsalted butter, softened
- 200 g pearl barley, soaked overnight
- 20 g dried porcini mushrooms
- 400 g boiling water
- 100 g Parmesan cheese, crust removed and cut into cubes (3 cm)
- 2 garlic cloves
- 1 brown onion (approx. 150 g), cut into halves
- 80 g fresh mushrooms (e.g bella)
- 2 tbsp olive oil
- 1 sprig fresh basil, leaves only
- 2 sprigs fresh thyme, leaves only
- ¼ tsp fine sea salt, to taste
- ¼ tsp ground black pepper, to taste
- 1000 g water
- 4 fresh Portabello mushrooms, large, gills and stems removed, if preferred
- 60 g fresh baby spinach leaves
- 30 g hazelnuts, roasted and skins removed
- per 1 portion
- 2802 kJ / 667 kcal
- 19 g
- 36 g
- 47 g
- 11 g
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