This somewhat Autumnal dish is rather comforting despite being low fat and low calorie. Its easily made vegan by using oil instead of butter. It also happens to be a very economical dish, since basic brown mushrooms sell for a mere £1 for a 250g punnet in the UK. I should add, that I discovered that juniper with tarragon is quite a magical combination.
Ingredients (serves 2)
100g barley
30g butter
4 banana shallots (roughly chopped)
2 large cloves of garlic, chopped
250g brown cap mushrooms (thickly sliced or quartered)
1 tsp Marmite plus 300ml boiling water (or substitute beef stock)
8 juniper berries (lightly crushed)
1½ tbsp fresh thyme leaves
1 tsp tomato purée
1½ chopped tarragon leaves (plus some to garnish)
Salt to taste
Method
Ingredients (serves 2)
100g barley
30g butter
4 banana shallots (roughly chopped)
2 large cloves of garlic, chopped
250g brown cap mushrooms (thickly sliced or quartered)
1 tsp Marmite plus 300ml boiling water (or substitute beef stock)
8 juniper berries (lightly crushed)
1½ tbsp fresh thyme leaves
1 tsp tomato purée
1½ chopped tarragon leaves (plus some to garnish)
Salt to taste
Method
- Cook the barley according to packet instructions, drain and set aside (barley usually takes approximately 50 minutes to cook in simmering water).
- Melt the butter in a large frying pan and add the shallots. Sautée for a few minutes until softened and then add the garlic.
- Sautée garlic for a further few minutes then add the mushrooms. Gently cook the mushrooms for at least 5 minutes.
- Place 300ml boiling water In a jug and stir in the Marmite to make a stock. Add the stock to the mushrooms together with the tomato paste, thyme and juniper berries.
- Simmer for 15 minutes, uncovered until the stock has reduced by half. Add the tarragon and cook for a further few minutes. Add salt to taste.
- Add the cooked barley and heat through.
- To serve, scatter a few chopped tarragon leaves over the top.
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