CREAMY BARLEY WITH MIXED MUSHROOMS

PREP + COOK TIME 45 MINUTES SERVES 4

1½ cups (300g) pearl barley

1.5 litres (6 cups) salt-reduced chicken stock

¼ cup (60ml) olive oil

7 eschalots (175g), sliced thinly

3 dried bay leaves

3 cloves garlic, crushed

200g shiitake mushrooms, stalks removed, quartered 150g oyster mushrooms, torn

3 king brown mushrooms (300g), quartered lengthways

1 cup (250ml) verjuice

320g enoki mushrooms, trimmed, separated

¾ cup (60g) finely grated parmesan

¼ cup chopped fresh chives

1 Cook barley in a large saucepan of boiling water for 15 minutes; drain.

2 Bring the stock to the boil in a medium saucepan, then reduce to a simmer; cover to keep warm. 3 Heat 2 tablespoons of the oil in a large heavy-based saucepan over medium heat; cook eschalots and bay leaves, stirring, for 2 minutes or until soft. Add garlic; cook, stirring, for a further 1 minute. Add shiitake, oyster and king brown mushrooms; cook, stirring, for 5 minutes or until soft. Stir in barley and verjuice; cook, stirring, for 3 minutes or until verjuice is evaporated.

4 Stir in 2 cups of the simmering stock; cook, stirring, over low heat until liquid is absorbed. Continue adding stock, in 2-cup batches, stirring, until liquid is absorbed after each addition and barley is tender. (Total cooking time should be about 20 minutes.) Discard bay leaves.

5 Meanwhile, heat remaining oil in a large frying pan over a high heat until very hot; cook enoki mushrooms, stirring, for 3 minutes or until golden. 6 Stir half the parmesan into barley mixture; season to taste. Serve in bowls topped with fried enoki, remaining parmesan and the chives. Season with freshly ground black pepper. Serve immediately.

CREAMY BARLEY WITH MIXED MUSHROOMS