Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts

Herbed Butter

• 4 sprigs fresh flat-leaf parsley, leaves only
• 30 g fresh chives, cut in 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, vegetarian, crust removed and cut in cubes (3 cm)
• 2 garlic cloves
• 1 brown onion (approx. 150 g), cut in 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, plus extra for seasoning
• ¼ tsp ground black pepper, to taste, plus extra for seasoning
• 1000 g water
• 4 fresh portobello mushrooms, large, gills and stems removed, if preferred
• 60 g fresh baby spinach
• 30 g hazelnuts, roasted and skins removed