Herbed mushrooms with pearl barley and roasted hazelnuts
TM31 TM5 TM6

Herbed mushrooms with pearl barley and roasted hazelnuts

5.0 (3 ratings)

Ingredients

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
  • 60 g fresh baby spinach leaves
  • 30 g hazelnuts, roasted and skins removed

Nutrition
per 1 portion
Calories
2802.5 kJ / 667.3 kcal
Protein
19 g
Carbohydrates
36.3 g
Fat
47.5 g
Cholesterol
94.8 mg
Saturated Fat
20.9 g
Fibre
11.3 g
Sodium
340.5 mg

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