WHITE MUSHROOM & BARLEY 'RISOTTO'

PREP TIME 25 MINS | COOK TIME 20 MINS | SERVES 4

INGREDIENTS

1½ cups pearl barley

1½ litres chicken stock

4 tbsp olive oil

175g shallots, thinly sliced

3 bay leaves

3 cloves garlic, crushed

200g shiitake mushrooms, stalks removed and quartered

150g oyster mushrooms, torn

300g king brown mushrooms, quartered lengthwise

250ml verjuice

320g enoki mushrooms, trimmed and separated

60g grated Parmesan 4 tbsp chopped fresh chives

METHOD

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

Bring stock to the boil in a saucepan. Reduce to a simmer; cover to keep warm.

Heat 2 tbsp of oil in a large heavy-based saucepan over medium heat; cook shallots and bay leaves, stirring, for 2 mins or until soft. Add garlic; stirring, for a further 1 minute. Add all the mushrooms, except enoki; cook, stirring, for 5 mins or until soft.

Stir in barley and verjuice; cook, stirring, for 3 mins or until verjuice is evaporated. 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 mins. Discard bay leaves.

Meanwhile, heat remaining oil a large frying pan over a high heat until beginning to smoke; cook enoki mushrooms, stirring, for 3 mins or until golden.

Stir half the parmesan into barley mixture; season to taste. Serve in bowls topped with fried enoki, remaining parmesan and chives. Season with freshly ground black pepper. Serve immediately.