Mushrooms and Pearl Barley
This risotto style dish swaps rice for a low-fat pearl barley, cooked up deliciously with mushrooms, garlic and parmesan. A lovely, healthy and filling dish.
Serves 4Prep: 10 minutesCook: Approximately 55 minutes
200g pearl barley2 sachets miso soup2 shallots, diced1 garlic clove, grated20g butter, diced2 tbsp olive oil100g portobello mushrooms, torn apart100g wild mushrooms, cleaned, trimmed and torn apart50ml white wine2 spring onions, sliced into roundsHandful parsley, chopped15ml truffle oil (optional)20g Parmesan cheese, grated, plus extra for serving
Cook the pearl barley in a good amount of water according to the packet instructions.
Place the pearl barley in a pan. Mix the miso soup mix with half the recommended water. Add to pan and bring to the boil. Leave to steep.
Saute the shallots and garlic in half the butter and oil, add portobello mushrooms and fry until brown. Add wild mushrooms, saute for 1 minute then coat in butter. Add wine and reduce down.
Add the cooked and flavoured pearl barley, then add spring onions.
Bring it all together and add remaining butter, adjust seasoning with salt and pepper and grind in dried mushrooms from a pepper grinder if liked.
Serve sprinkled with parsley, truffle oil if using and a grating of Parmesan cheese and extra fried mushrooms to garnish (if liked).
Make an easy mushroom grinder by adding dried mushrooms to an empty pepper grinder.