Ingredients
- 225 g shitake mushrooms
- 225 g oyster mushrooms
- 225 g chestnut mushrooms
- 4 tbsps olive oil
- 3 plump cloves garlic peeled and crushed
- 1 onion peeled and finely sliced
- 285 ml dry white wine
- 565 ml chicken stock
- 1 sprig parsley tied with 1 sprig thyme and 1 strip lemon peel
- 55 g barley
- sea salt and freshly ground black pepper
- 55 g butter or 3 tbsps double cream
- 1 tbsp mixed finely chopped parsley, thyme and chervil
Servings:
Instructions
- Wipe the mushrooms with a damp cloth. Discard the shitake stalks and tear their heads into smallish pieces. Cut off the tougher stems of the oyster mushrooms and pull apart in a similar manner. Trim and thickly slice the chestnut mushrooms.
- Heat the olive oil in a heavy bottomed saucepan and gently fry the garlic and onion until soft and golden. Add the mushrooms, adding a little more oil if needed, and continue to fry until they begin to soften.
- Add the whit wine, stock and herb bundle and bring to a boil. Stir in the barley and season to taste. Leave to simmer for about 20 minutes or until the barley is tender.
- When ready to serve remove the bunch of herbs and check the seasoning,then stir in the butter or cream and the freshly chopped herbs.
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