Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts

Name: Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
Prep time: 25 min
Cook time: 13 h 25 min
Total time: 13 h 25 min
Yield: 4 portions
Ingredients: 4 sprigs fresh flat-leaf parsley; 30 g fresh chives; 4 sprigs fresh thyme; 120 g unsalted butter; 200 g pearl barley; 20 g dried porcini mushrooms; 400 g boiling water; 100 g Parmesan cheese; 2 garlic cloves; 1 brown onion; 80 g fresh mushrooms; 2 Tbsp olive oil; 1 sprig fresh basil; 2 sprigs fresh thyme; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 1000 g water; 4 fresh portobello mushrooms; 60 g fresh baby spinach; 30 g hazelnuts

4.3 3 ratings

Prep. 25 min

Total 13 h 25 min

4 portions

Ingredients

Herbed Butter

fresh flat-leaf parsley leaves only
4 sprigs
fresh chives cut in pieces (4 cm)
30 g
fresh thyme leaves only
4 sprigs
unsalted butter softened
120 g

Steamed Mushrooms

pearl barley soaked overnight
200 g
dried porcini mushrooms
20 g
boiling water
400 g
Parmesan cheese cut in pieces (2 cm)
100 g
vegetarian hard cheese, cut in pieces (2 cm)
garlic cloves
2
brown onion (approx. 150 g), cut in halves
1
fresh mushrooms (e.g bella)
80 g
olive oil
2 Tbsp
fresh basil leaves only
1 sprig
fresh thyme leaves only
2 sprigs
fine sea salt to taste, plus extra for seasoning
¼ tsp
ground black pepper to taste, plus extra for seasoning
¼ tsp
water
1000 g
fresh portobello mushrooms large, gills and stems removed, if preferred
4
fresh baby spinach
60 g
hazelnuts roasted and skins removed
30 g