Herbed mushrooms with pearl barley and roasted hazelnuts

Herbed mushrooms with pearl barley and roasted hazelnuts

4.1 11 évaluations

Prép. 25min

Total 13h 25min

4 portions

Ingrédients

Herbed butter

fresh flat-leaf parsley leaves only
4 sprigs
fresh chives cut into pieces (4 cm)
30 g
fresh thyme leaves only
4 sprigs
unsalted butter softened
120 g

Steamed mushrooms

pearl barley soaked overnight
200 g
dried porcini mushrooms
20 g
boiling water
400 g
Parmesan cheese crust removed and cut into cubes (3 cm)
100 g
brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
fresh portobello mushrooms
80 g
olive oil
2 tbsp
fresh basil leaves only
1 sprig
fresh thyme leaves only
2 sprigs
sea salt to taste
¼ tsp
ground black pepper to taste
¼ tsp
water
1000 g
fresh portobello mushrooms gills and stems removed, if preferred
4
sea salt to taste
ground black pepper to taste
fresh baby spinach leaves
60 g
hazelnuts roasted and skins removed
30 g

Niveau

facile

Infos nut. par 1 portion

Sodium 340.5 mg

Protides 19 g

Calories 2802.5 kJ / 667.3 kcal

Lipides 47.5 g

Fibre 11.3 g

Graisses saturées 20.9 g

Glucides 36.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Vegetarian Cooking 11 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Roasted vegetables with horseradish cream

40min

Russian beetroot salad

1h 10min

Eggplant and ricotta involtini

1h 20min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

30min

Cashew basil spelt pasta (gut health)

15min

Eggplant cannelloni

1h 35min

Millet cashew stir-fry

30min

Bang bang broccoli

3h 25min

Plant-based parmesan

5min

Sticky Sriracha tofu bowl

45min

Mushroom ragu with polenta toast

1h 40min

Green goddess pizza

1h 30min