Ingredients :
25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary, or 1 tsp dried
500g fresh mushrooms, such as chestnut, finely chopped
1.2l vegetable stock (from a cube is fine)
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g pearl barley
grated fresh parmesan, to serve (optional)
Method :
Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary, or 1 tsp dried
500g fresh mushrooms, such as chestnut, finely chopped
1.2l vegetable stock (from a cube is fine)
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g pearl barley
grated fresh parmesan, to serve (optional)
Method :
Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.
