Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
TM5 TM6

Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts

5.0 (1 rating)

Ingredients

Herbed Butter

  • 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

Steamed Mushrooms

  • 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

Nutrition
per 1 portion
Calories
2802 kJ / 667 kcal
Protein
19 g
Carbohydrates
36 g
Fat
47 g
Fibre
11 g

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