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Ingredients
Method
- 1 cup pearl barley
- 400g mixed mushrooms, sliced
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 1 litre vegetable or chicken stock
- 1/2 cup dry white wine
- 50g butter
- 1/2 cup grated parmesan
- 2 tbsp olive oil
- Fresh thyme leaves
- Sauté onion and garlic in olive oil until soft, add mushrooms and cook until golden, then stir through barley.
- Pour in wine and cook until absorbed, then add stock a ladle at a time, stirring often, for 35 to 40 minutes until the barley is tender and creamy.
- Stir through butter and parmesan, season to taste, and scatter with fresh thyme before serving.
1 hr
4 serving
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