Mushroom Barley Bake with Balsamic Mushrooms

1:00 h

If you're in the mood for a hearty dish on a chilly winter night, we've got a winner for you! Our Mushroom Barley Bake is the perfect midweek meal and tastes unreal. Packed with flavour and a great alternative to rice, this dish is all about comfort. Check out the recipe below!

Start cooking ➞




For the Mushroom Barley Bake

<item-todo-done>1 large onion<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>6 cloves of garlic<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>450g chestnut mushrooms<item-todo-done><item-todo-done>250g pearl barley<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done> salt<item-todo-done>

For the Roasted Topping

<item-todo-done>300g oyster mushrooms<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done>

To Serve

<item-todo-done> plant-based cream<item-todo-done><item-todo-done> handful of fresh parsley<item-todo-done>

Before you start

Oven preheated to 180*C fan setting | Cast iron pan with a lid | Kettle boiled | Baking tray lined with parchment paper

Begin the mushroom bake

  • Peel and finely dice the onion
  • In the cast iron pan, heat 2 tbsp olive oil over medium heat. Once hot, add the onion and a pinch of salt. Pop the lid on and cook for 8-10 minutes until the onion is soft and translucent

Prepare the rest of the vegetables

  • Peel and crush the garlic
  • Remove the thyme leaves from the stalks with you thumb and index finger
  • Roughly chop the mushrooms

Return to the bake

  • Once the onion is soft, remove the lid, and stir through the garlic and thyme leaves. Cook for a minute to release the delicious aromas
  • Increase the temperature and add the mushrooms, balsamic and soy sauce. Mix to combine and cook for 2-3 minutes
  • Next, add the barley, stock cube and 1 litre of boiling water. Bring to a boil and carefully transfer to the oven. Bake the barley for 40-45 minutes. The barley is ready when it is tender

For the roasted mushrooms

  • Increase the oven temperature to 200*C fan setting
  • Spread the oyster mushrooms on a baking tray. Drizzle with olive oil, balsamic and soy sauce. Roast in the oven for 8-10 minutes until the mushrooms are cooked through and carmelised around the edges

Finish and serve

  • Stir through the chopped parsley and top with the roasted mushrooms and a big drizzle of plant-based cream
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