Mixed mush­room, bar­ley & hazel­nut stuff­ing

Healthy Food Guide (Australia) - - RECIPES -

dairy free vege­tar­ian di­a­betes friendly

1 cup bar­ley

40g dried porcini mush­rooms

2 ta­ble­spoons olive oil

1 brown onion, finely chopped

4 gar­lic cloves, crushed

500g mixed mush­rooms, sliced

1 ta­ble­spoon thyme leaves

½ cup roasted hazel­nuts, chopped

½ cup chopped flat-leaf pars­ley

2 eggs, lightly beaten (see Note)

1 Cook bar­ley fol­low­ing packet di­rec­tions un­til ten­der. Drain. 2 Mean­while, cover porcini with 300ml of boil­ing wa­ter; set aside. 3 Pre­heat oven to 180°C. Heat oil in a fry­ing pan over medium heat. Sauté onion and gar­lic un­til soft. Add mixed mush­rooms; cook, stir­ring, for 7–8 min­utes un­til soft. 4 Drain porcini, re­serv­ing ¾ cup liq­uid. Add porcini to pan with thyme and hazel­nuts. Cook for 1 minute. Add soak­ing liq­uid, bar­ley and ¹⁄³ cup of the pars­ley. Bring to the boil; trans­fer to a bowl. Sea­son; set aside to cool. 5 Once cooled, stir in eggs and trans­fer to an 8–cup ca­pac­ity dish. Cover and bake for 20 min­utes. Un­cover; bake for 10 min­utes. Serve scat­tered with pars­ley.

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