Serves: 6
25g Porcini Mushrooms
1 medium Onion, diced
2 large Carrots, diced1 tsp dried Rosemary
500g Chestnut Mushrooms, chopped
100g Pearl Barley
1.2ltr Vegetable Stock
5 tbsp Sherry
2 tbsp Tomato Puree
1 tbsp Olive Oil
Method
1. Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins.
2. Heat the oil in a pan & add the onion, carrot, garlic, rosemary. Fry for 5 mins on a medium heat until softened.
3. Drain the porcini, saving the liquid, & finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, sherry, tomato purée, barley and strained porcini liquid.
4. Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
Macro info per serving
Protein = 8g
Carbs = 35g
Fat = 7g
Energy = 245kcal