Barley & mushroom wreath


Total time: 1hr 45m
Preparation Time: 75m

Servings
For 8 people


Nutritional Information

Contains 916 Kcal, 13g Protein, 28g Carbohydrates, 82g Fat


Ingredients

  • Barley
  • 200 g hulled pearl barley
  • 400 g parsnips, coarsely grated
  • salted water, boiling
  • Linseed
  • 3 tbsp crushed linseed
  • Vegetables
  • 1 tbsp olive oil
  • 3 garlic clove, pressed
  • 300 g mixed mushrooms, roughly chopped
  • 30 g dried porcini mushrooms, soaked in water for approx. 5 mins., drained, roughly chopped
  • 200 g parsnips, diced
  • 1 shallot, sliced
  • Wreath mixture
  • 50 g hazelnuts, coarsely chopped
  • 80 g grated Parmesan
  • 2 tbsp sage, finely chopped
  • 50 g almonds, coarsely chopped
  • 0.5 tsp fennel seeds, toasted, crushed
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • a little pepper
  • Garnish
  • 100 g mixed mushrooms, cut into pieces
  • 3 sprigs sage, leaves torn off
  • salt and pepper to taste
  • 1 tbsp olive oil
  • Sauce
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 dl white wine
  • 2 dl single cream for sauces
  • 1 organic lemon, a little grated zest
  • 2 pinches salt
  • a little pepper
  • Utensils
  • One springform pan with a hole in the centre (approx. 28 cm in diameter), greased

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Instructions

  • Barley

    Cook the barley and parsnips in boiling salted water for approx. 35 mins., drain, retain approx. 100 ml of the cooking water, set aside.
  • Linseed

    Mix the linseed with the reserved cooking water, leave to absorb for approx. 30 mins.
  • Vegetables

    Heat the oil in a non-stick frying pan. Stir fry the mushrooms and parsnips for approx. 5 mins., stirring occasionally. Reduce the heat, add the shallot and garlic, cook until the liquid has completely evaporated.
  • Wreath mixture

    Mix the barley, linseed and vegetables with the nuts and all the other ingredients up to and including the pepper. Knead the mixture by hand until the ingredients form a compact mass, transfer to the prepared tin.
  • To roast

    Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, turn out onto a plate.
  • Garnish

    Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season, set aside. Heat the oil in the same pan, fry the sage leaves until crispy, drain on a piece of kitchen paper, scatter the sage leaves and mushrooms on top of the barley & mushroom wreath.
  • Sauce

    Heat the oil in a pan, sauté the shallot for approx. 5 mins. Pour in the wine and reduce almost completely. Pour in the cream, reduce for approx. 5 mins., then puree. Add the lemon zest, season. Serve the sauce with the dish.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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