Barley risotto, wild mushrooms, spinach, Oatly crème fraiche.
Ingredients
250g Cooked barley mix
50g Diced flat mushroom
30g pulled oyster mushrooms
20g Diced shitake mushrooms
30ml Oil
3g Chives
20g Oatly crème fraiche
2g Maldon salt
2g Freshly cracked black pepper
MOP
- Gently warm the barley in a pan adding just enough stock to warm the mix through. The mix should have the same consistency as a risotto.
- Once the mix is warmed add the Oatly crème fraiche through & check for seasoning.
- In a pan add some oil and allow to warm then add the chopped mushrooms & spinach then cook for 2-3 min, Season with salt and pepper.
- On a main coarse plate add the warmed barley to the middle of the plate, top with the cooked mushrooms and spinach.
- Finish off with the finely chopped chives.
Cooked barley mix
Ingredients
400g Finely diced shallot
600g Diced flat mushroom
20g Thyme, picked & finely chopped (no stalks)
30g Sliced garlic
300g Chopped spinach
50g Oil
600g Barley
1800g Vegetable stock (Keep all the cooking liquids that come from roasting the flat mushrooms for breakfast and use it as stock here as well)
MOP
- In a Thick base pot bring the oil up to temperature and add the shallots, cook of for 2-3min until translucent add the garlic and thyme and cook for another 2-3min.
- Add the diced mushrooms and cook down for 5 min.
- Add the barley and keep stirring while it soaks some of the liquids up. Reduce the heat to medium-low.
- Add the vegetable stock in increments allowing the barley to soak up all the flavour and cook until tender - 30 - 40min. This needs to cook slowly and for at least 30min, the barley should have a chew to it, but ultimately should be tender. Add the chopped spinach at the end of cooking and stir through.
Cool and store for service - have some vegetable stock ready for service to reheat the mix.
Waiters Notes
Barley risotto, wild mushrooms, spinach, Oatly crème fraiche
Allergies Sulphites, gluten