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Roasted garlic mushrooms with barley
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in creamy garlic mushrooms paired with pearl barley for a delectable side dish.
Ingredients:
  • 220.00 gm pearl barley, rinsed, drained
  • 510.00 gm beef style liquid stock
  • 1 red onion, halved, cut into thin wedges
  • 200g large swiss brown mushrooms, quartered
  • 200g cup mushrooms, thickly sliced
  • 200g button mushrooms
  • 3 garlic cloves, unpeeled
  • 4 sprigs fresh thyme
  • 83.33 gm pure cream
  • 82.50 ml finely grated parmesan
  • 62.50 ml roughly chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Heat your oven to 220C/200C fan-forced and prepare a large baking tray with baking paper.
  • In a large saucepan, combine barley, stock, and 1 cup water. Bring to a boil over medium-high heat, then lower the heat to simmer partially covered for 30 minutes until the barley is tender and the stock is absorbed.
  • Place the onion, mushrooms, garlic, and thyme on a tray, drizzle with oil, and roast for 30 minutes, stirring mushrooms halfway through.
  • Remove the thyme, then squeeze out the garlic from the skins and mix it in with the barley and mushroom mixture. Stir thoroughly to combine everything. Pour in the cream and half of the parmesan, season with salt and pepper. Serve garnished with parsley and the rest of the parmesan.

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