PORTOBELLO MUSHROOMS WITH PEARLED BARLEY AND PRESERVED LEMON
Steps:
- 1. Cook the barley. Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Add the stock and bring to a boil. Stir in the barley, lower the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender.
- 2. Meanwhile, preheat the oven to 350° F. Take a large baking sheet and grease it heavily with two thirds of the butter. Scatter the thyme sprigs over it. Stem the mushrooms and place the mushroom caps, stem-side up, on top of the thyme. Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple knobs of the remaining butter, then season with salt and pepper. Cover the pan with aluminum foil and place in the oven for 15 to 20 minutes, until the mushrooms are tender. Leave them in their cooking juices until you are ready to serve.
- 3. When the barley is done, remove the pan from the heat and stir in the preserved lemon, feta, parsley and thyme. Taste and add salt and pepper. To serve, reheat the mushrooms in the oven for a few minutes, if necessary. Place each mushroom, stem side up, on a serving plate. Scoop the barley on top and spoon some the mushroom cooking juices over. Garnish with basil sprouts and drizzle over the olive oil.
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Songs Dance Prank
[email protected]I'm not sure what went wrong, but my dish turned out bland. I think I might have used too much water.
Joseph Guylaurent
[email protected]This is a great recipe for a potluck. It's easy to make and can be served warm or cold.
Hashim Baloch
[email protected]I love the way the preserved lemon adds a pop of brightness to this dish. It's a great way to lighten up a heavy meal.
Shiwani Gautam
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover barley.
Kushal Poudel
[email protected]I'm always looking for new ways to cook mushrooms, and this recipe definitely fits the bill. It's simple, yet elegant.
Sadam Solangi
[email protected]This is a great recipe for vegetarians. It's packed with flavor and protein.
Barbara Cox
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The barley and preserved lemon really balance out the flavor of the mushrooms.
chosen vevo
[email protected]This is one of my favorite recipes! I love the way the mushrooms and barley soak up the flavor of the preserved lemon.
Kenya Love
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Khalid Aly
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very healthy.
Ivo Don
[email protected]I love the combination of flavors in this dish. The mushrooms, barley, and preserved lemon all work together perfectly.
Lisa Solis
[email protected]This was my first time cooking with pearled barley, and I was pleasantly surprised! It has a great texture and flavor. The preserved lemon added a nice tanginess to the dish.
Rifat2612 Zahrah1992
[email protected]I followed the recipe exactly and it turned out great! The mushrooms were tender and flavorful, and the barley was cooked perfectly. I would definitely recommend this recipe to anyone looking for a new and exciting way to cook portobello mushrooms.
HENRY OZUE
[email protected]This dish was absolutely delicious! The combination of the earthy portobello mushrooms, the nutty pearled barley, and the bright preserved lemon was perfect. I'll definitely be making this again.