
Devices & Accessories
Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
Prep. 25min
Total 13 h 25min
4 portions
Ingredients
Herbed Butter
-
fresh flat-leaf parsley leaves only4 sprigs
-
fresh chives cut in pieces (4 cm)30 g
-
fresh thyme leaves only4 sprigs
-
unsalted butter softened120 g
Steamed Mushrooms
-
pearl barley soaked overnight200 g
-
dried porcini mushrooms20 g
-
boiling water400 g
-
Parmesan cheese cut in pieces (2 cm)100 g
-
garlic cloves2
-
brown onion (approx. 150 g), cut in halves1
-
fresh mushrooms (e.g bella)80 g
-
olive oil2 Tbsp
-
fresh basil leaves only1 sprig
-
fresh thyme leaves only2 sprigs
-
fine sea salt to taste, plus extra for seasoning¼ tsp
-
ground black pepper to taste, plus extra for seasoning¼ tsp
-
water1000 g
-
fresh portobello mushrooms large, gills and stems removed, if preferred4
-
fresh baby spinach60 g
-
hazelnuts roasted and skins removed30 g
Nutrition per 1 portion
Calories
667 kcal /
2802 kJ
Protein
19 g
Fat
47 g
Carbohydrates
36 g
Fiber
11 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Vegetarian Cooking
10 Recipes
UK and Ireland
UK and Ireland
You might also like...
Cauliflower Rice Pilaf with Sweet Potato
40min
Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
1 h 15min
Mediterranean Pearl Barley Risotto
1 h
Wintergreen Soup with Quinoa and Black Beans
1 h
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45min
Cauliflower and Black Bean Balls
1 h 10min
Chickpea Gratin
1 h
Quinoa Broth
35min
Garlic and White Bean Stew
50min
Bean Casserole with Fresh Tuna
40min
Warm Salad with Lentils, Cauliflower and Beans
30min
Pearl Barley and White Bean Stew
1 h