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Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
Niveau
La plupart de nos recettes sont simples, mais certaines sont un peu plus complexes : elles sont alors notées comme niveau « moyen » ou « difficile » et vous demanderont un peu plus de temps.
Temps de préparation
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Temps total
Il s'agit du temps requis pour préparer ce plat du début à la fin : marinade, cuisson, refroidissement, etc.
Nombre de portions
Cela vous montre le nombre de portions compris dans cette recette.
Ingrédients
Herbed Butter
- 4 sprigs fresh flat-leaf parsley, leaves only
- 30 g fresh chives, cut in pieces (4 cm)
- 4 sprigs fresh thyme, leaves only
- 120 g unsalted butter, softened
Steamed Mushrooms
- 200 g pearl barley, soaked overnight
- 20 g dried porcini mushrooms
- 400 g boiling water
-
100
g Parmesan cheese, cut in pieces (2 cm)
ou vegetarian hard cheese, cut in pieces (2 cm) - 2 garlic cloves
- 1 brown onion (approx. 150 g), cut in halves
- 80 g fresh mushrooms (e.g bella)
- 2 Tbsp olive oil
- 1 sprig fresh basil, leaves only
- 2 sprigs fresh thyme, leaves only
- ¼ tsp fine sea salt, to taste, plus extra for seasoning
- ¼ tsp ground black pepper, to taste, plus extra for seasoning
- 1000 g water
- 4 fresh portobello mushrooms, large, gills and stems removed, if preferred
- 60 g fresh baby spinach
- 30 g hazelnuts, roasted and skins removed
- Infos nut.
- par 1 portion
- Calories
- 2802 kJ / 667 kcal
- Protides
- 19 g
- Glucides
- 36 g
- Lipides
- 47 g
- Fibre
- 11 g
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