Herbed mushrooms with pearl barley and roasted hazelnuts

Herbed mushrooms with pearl barley and roasted hazelnuts

4.1 11 ratings

Prep. 25min

Total 13 h 25min

4 portions

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 11 Recipes
Australia and New Zealand

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