Friday, October 4, 2013

Portobello Mushrooms with Pearl Barley and Preserved Lemons

I don't remember what I served these with, but I do remember thinking that the mushrooms completely outshone the main dish. The only thing I would change is maybe adding more feta. There's a lot of butter in this recipe, but it only makes the mushrooms that much more delicious.

One year ago: Pureed Mustard Greens with Clarified Butter
Two years ago: Pork in Green Peanut Sauce
Three years ago: Refried Bean Enchiladas
Four years ago: Mexican Rice

Portobello Mushrooms with Pearl Barley and Preserved Lemons (from Ottolenghi)

100g unsalted butter, divided
15 sprigs thyme
6 large Portobello mushrooms
180ml dry white wine
250ml vegetable stock
2 garlic cloves, finely sliced
coarse salt
Pearl barley
1 tbsp sunflower oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
750ml vegetable or chicken stock
110g pearl barley
1 quarter of preserved lemon, flesh removed and skin finely chopped
50g feta, crumbled
1 tbsp chopped parsley
2 tsp thyme leaves
2 tbsp purple basil leaves, shredded
1 tbsp olive oil

1. Heat sunflower oil in heavy saucepan and saute onion and garlic until translucent.
2. Add stock to pan and bring to boil. Stir in barley, reduce heat, cover, and simmer 1 hour until tender.
3. Meanwhile, preheat oven to 350F. Grease large baking tray with 2/3 of butter. Scatter sprigs of thyme over it and place mushrooms on top, stem side up. Pour wine and stock and scatter sliced garlic on top. Dot each mushroom with remaining butter and season with salt and pepper. Cover tray with foil and place in oven for 15 - 20 minutes until tender.
4. Stir preserved lemon, feta, parsley, and thyme into barley.
5. Reheat mushrooms if needed. Place mushroom on serving place. Scoop barley and top and spoon mushroom cooking juices on top. Garnish with basil and drizzle with olive oil.

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