Portobello Mushrooms With Pearled Barley And Preserved Lemon

  1. First cook the barley. Heat the sunflower oil in a heavy-based saucepan and saute the onion and garlic until translucent. 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.
  2. Meanwhile, preheat the oven to 350u0b0 F. 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. Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple 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.
  3. 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. Place each mushroom, stem side up, on a serving plate. Scoop the barley on top and spoon some the mushroom cooking juices over. Garnish with basil sprouts and drizzle over the olive oil.

sunflower oil, onion, clove garlic, vegetable, barley, lemon, feta cheese, flatleaf parsely, thyme, purple basil sprouts, olive oil, salt, unsalted butter, thyme, portobello mushrooms, white wine, vegetable stock, garlic, salt

Taken from food52.com/recipes/23876-portobello-mushrooms-with-pearled-barley-and-preserved-lemon (may not work)

Another recipe

Switch theme