Barley with Mushrooms |
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Ingredients 15g dried porcini mushrooms 240ml hot water 3 tbsp extra virgin olive oil 4 cloves garlic, finely chopped 150g Portobello or chestnut mushroom caps, chopped 1 bunch spring onions, finely chopped 850 ml vegetable stock 200g pearl barley salt freshly ground black pepper 60g pecorino cheese, grated 30g parmesan cheese, grated
Method 1. Put the porcini mushrooms in a bowl and cover with the hot water. Set aside 2. Heat the oil in a large frying pan over medium-high heat. Add the garlic and chopped mushrooms and cook, stirring occasionally, for 10minutes, or until they begin to brown. 3. Drain the porcini mushrooms, then cut into small pieces and add to the frying pan. Cook for 1 minutes. Add 2 tbsp of the spring onions, the stock, barley, and salt and pepper to taste. Bring to simmering point. Reduce the heat to low, cover and simmer for 12 minutes, or until almost all of the liquid is absorbed. Remove from the heat and add the pecorino cheese. Just before serving, add the remaining spring onions and sprinkle with the parmesan.
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