- Yield: 3 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 150
- Carbohydrate Content: 6g
- Cholesterol Content: 25mg
- Fat Content: 10g
- Fiber Content: <1g
- Protein Content: 2g
- Saturated Fat Content: 6g
- Sodium Content: 1130mg
- Sugar Content: 4g
Wild Chanterelle Barley-otto
A nice barley-otto is the perfect recipe to pair with fresh Chanterelles. This dish is one of my favourite recipes that make use of the seasonal food. It is easy to make and perfect for a meal with a group of friends.
- hulled barley - 400g
- vegetable stock - 1000ml (hot)
- Chanterelle mushroom - 200g
- onion - 1 (chopped)
- white wine - 125ml
- butter - 3 tablespoons
- fresh rosemary - 1 tablespoon (chopped)
- Parmigiano Reggiano - 50g (grated)
- fresh parsley - for garnish
- Clean the chanterelles with a damp cloth and trim off any dirty bits. Do not wash.
- Heat two tablespoons of butter in a frying pan and fry the onion and chanterelle mushroom for 10 minutes, until softened and lightly browned.
- Add the hulled barley and stir to coat all the grains in the butter and vegetables.
- Gradually add two ladles of the hot vegetable stock. Cook, stirring occasionally, until all the stock has been absorbed into the hulled barley.
- Gradually add the wine. Cook, stirring occasionally, until all the liquid has been absorbed into the hulled barley. Add fresh rosemary.
- Add one small ladle of the hot stock. Stirring the hulled barley with a wooden spoon to prevent it sticking to the pan.
- Continue cooking, stirring and adding the liquid until the hulled barley is al dente. The total cooking time of the barley-otto is about 20-30 minutes.
- Remove the pan from the heat. Stir in the remaining butter for extra richness and the Parmigiano Reggiano to perfect finish.
- Allow the barley-otto to rest for 2-3 minutes before serving and sprinkle with parsley.