Mushroom Barley Bake with Balsamic Mushrooms
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!
Serves
Ingredients
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