Herbed mushrooms with pearl barley and roasted hazelnuts

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)
• 1 brown onion (approx. 150 g), cut into halves
• 2 garlic cloves
• 80 g fresh portobello mushrooms
• 2 tbsp olive oil
• 1 sprig fresh basil, leaves only
• 2 sprigs fresh thyme, leaves only
• ¼ tsp sea salt, to taste
• ¼ tsp ground black pepper, to taste
• 1000 g water
• 4 fresh portobello mushrooms, gills and stems removed, if preferred
• sea salt, to taste
• ground black pepper, to taste
• 60 g fresh baby spinach leaves
• 30 g hazelnuts, roasted and skins removed