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Mushroom Barley Bake with Balsamic Mushrooms

  • Simple
  • 1:00 h
  • 13 ingredients

If you're in the mood for a hearty dish on a chilly winter night, we've got a winner for you! Our Mushroom Barley Bake is the perfect midweek meal and tastes unreal. Packed with flavour and a great alternative to rice, this dish is all about comfort. Check out the recipe below!

Serves: 6

Ingredients

For the Mushroom Barley Bake

  • 1 large onion
  • 2 tbsp olive oil
  • 6 cloves of garlic
  • 8 sprigs of thyme
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 450g chestnut mushrooms
  • 250g pearl barley
  • 1 vegetable stock cube
  • salt

For the Roasted Topping

  • 300g oyster mushrooms
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce

To Serve

  • plant-based cream
  • handful of fresh parsley

Before you start

Oven preheated to 180*C fan setting | Cast iron pan with a lid | Kettle boiled | Baking tray lined with parchment paper

Step 1

Begin the mushroom bake

  • Peel and finely dice the onion
  • In the cast iron pan, heat 2 tbsp olive oil over medium heat. Once hot, add the onion and a pinch of salt. Pop the lid on and cook for 8-10 minutes until the onion is soft and translucent

Ingredients

  • 1 large onion
  • 2 tbsp olive oil
  • salt

Step 2

Prepare the rest of the vegetables

  • Peel and crush the garlic
  • Remove the thyme leaves from the stalks with you thumb and index finger
  • Roughly chop the mushrooms

Ingredients

  • 6 cloves of garlic
  • 8 sprigs of thyme
  • 450g chestnut mushrooms

Step 3

Return to the bake

  • Once the onion is soft, remove the lid, and stir through the garlic and thyme leaves. Cook for a minute to release the delicious aromas
  • Increase the temperature and add the mushrooms, balsamic and soy sauce. Mix to combine and cook for 2-3 minutes
  • Next, add the barley, stock cube and 1 litre of boiling water. Bring to a boil and carefully transfer to the oven. Bake the barley for 40-45 minutes. The barley is ready when it is tender

Ingredients

  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 250g pearl barley
  • 1 vegetable stock cube

Step 4

For the roasted mushrooms

  • Increase the oven temperature to 200*C fan setting
  • Spread the oyster mushrooms on a baking tray. Drizzle with olive oil, balsamic and soy sauce. Roast in the oven for 8-10 minutes until the mushrooms are cooked through and carmelised around the edges

Ingredients

  • 300g oyster mushrooms
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce

Step 5

Finish and serve

  • Stir through the chopped parsley and top with the roasted mushrooms and a big drizzle of plant-based cream

Ingredients

  • plant-based cream
  • handful of fresh parsley