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Herbed mushrooms with pearl barley and roasted hazelnuts

Herbed mushrooms with pearl barley and roasted hazelnuts
4.1 11 ratings
Prep. 25 min
Total 13 h 25 min
4 portions
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Ingredients

Herbed butter
  • fresh flat-leaf parsley leaves only
    4 sprigs
  • fresh chives cut into 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 crust removed and cut into cubes (3 cm)
    100 g
  • brown onion (approx. 150 g), cut into halves
    1
  • garlic cloves
    2
  • fresh portobello mushrooms
    80 g
  • olive oil
    2 tbsp
  • fresh basil leaves only
    1 sprig
  • fresh thyme leaves only
    2 sprigs
  • sea salt to taste
    ¼ tsp
  • ground black pepper to taste
    ¼ tsp
  • water
    1000 g
  • fresh portobello mushrooms gills and stems removed, if preferred
    4
  • sea salt to taste
  • ground black pepper to taste
  • fresh baby spinach leaves
    60 g
  • hazelnuts roasted and skins removed
    30 g

Difficulty

easy

Nutrition per 1 portion

Sodium 340.5 mg
Protein 19 g
Calories 2802.5 kJ / 667.3 kcal
Fat 47.5 g
Fibre 11.3 g
Saturated Fat 20.9 g
Carbohydrates 36.3 g

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Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

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