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Categories:
olive oil shallots mixed mushrooms garlic pearl barley red lentils soy sauce sherry vegetable stock fresh herbs bay leaf salt
Viewed: 16 - Published at: a year agoIngredients
- 1 tablespoon olive oil
- 8 -12 ounces shallots or 8 -12 ounces pickling onions, peeled
- 1 1/2 lbs mixed mushrooms, in thick slices (I use half mixture of wild or exotic ones like oyster, shittake, enoki and half chestnut mushrooms f)
- 2 garlic cloves
- 4 ounces pearl barley
- 4 ounces red lentils
- 2 tablespoons soy sauce
- 3 tablespoons dry sherry
- 3/4 - 1 pint vegetable stock
- 2 tablespoons chopped fresh herbs (rosemary, thyme and parsley) or 2 tablespoons dried herbs, equivalent
- 1 bay leaf
- salt & freshly ground black pepper
Method
- Gently cook the shallots in the oil until softened and browned.
- Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
- Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
- Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
- You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
- Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.
