Mushroom and Pearl Barley

Ingredients

200g pearl barley

2 sachets miso soup

2 shallots, diced

1 garlic clove, grated

20g butter, diced

2 tbsp olive oil

100g portobello mushrooms, torn apart

100g wild mushrooms, cleaned, trimmed and torn apart

50ml white wine

2 spring onions, sliced into rounds

Handful parsley, chopped

15ml truffle oil (optional)

20g Parmesan cheese, grated, plus extra for serving

Method

Cook the pearl barley in a good amount of water according to the packet instructions.

Place the pearl barley in a pan. Mix the miso soup mix with half the recommended water. Add to pan and bring to the boil. Leave to steep.

Saute the shallots and garlic in half the butter and oil, add portobello mushrooms and fry until brown. Add wild mushrooms, saute for 1 minute then coat in butter. Add wine and reduce down.

Add the cooked and flavoured pearl barley, then add spring onions.

Bring it all together and add remaining butter, adjust seasoning with salt and pepper and grind in dried mushrooms from a pepper grinder if liked.

Serve sprinkled with parsley, truffle oil if using and a grating of Parmesan cheese and extra fried mushrooms to garnish (if liked).

TIP:

Make an easy mushroom grinder by adding dried mushrooms to an empty pepper grinder.