This is a perfect Autumn dish, packed with complex umami flavour. Nutty barley, musky sweet raisins and woodsy mushrooms are laced with mushroom chocolate stock. Sumac adds a slight citrus note and tarragon reveals its deep anise side. You may be surprised by how well this combination works. I discovered it to be rather pleasing as a room temperature salad with leftovers (or it will reheat in the microwave). Its also very good served with a fried egg on top.
Ingredients (serves 2 as a main or 4 as a starter)
100g barley
A pinch of saffron (optional)
One medium sized mild onion, sliced thickly
½ tbsp oil
5g dried mushrooms (such as porcini)
35g raisins
125ml boiling water
100ml Marmite or Vegemite stock* (use beef stock if preferred, for non vegan)
1 tsp sumac (plus extra to sprinkle)
10g of 70% chocolate
1 tbsp roughly chopped tarragon (plus extra to garnish)
150g exotic mixed mushrooms (slice larger ones fairly thinly
Olive oil
* Marmite stock: 1 heaped tsp of Marmite dissolved in 100ml boiling water
Method
Ingredients (serves 2 as a main or 4 as a starter)
100g barley
A pinch of saffron (optional)
One medium sized mild onion, sliced thickly
½ tbsp oil
5g dried mushrooms (such as porcini)
35g raisins
125ml boiling water
100ml Marmite or Vegemite stock* (use beef stock if preferred, for non vegan)
1 tsp sumac (plus extra to sprinkle)
10g of 70% chocolate
1 tbsp roughly chopped tarragon (plus extra to garnish)
150g exotic mixed mushrooms (slice larger ones fairly thinly
Olive oil
* Marmite stock: 1 heaped tsp of Marmite dissolved in 100ml boiling water
Method
- Toast the barley in a non stick pan, stirring until a nutty aroma is produced.
- Place barley in a pan and cook in water on the hob according to pack instructions (adding saffron, if using). This took me 30 mins with 300ml water, but it can take longer with different types of barley. Drain the barley (if needed) and set aside.
- Heat the ½ tbsp of oil in a frying pan or chef’s pan and add the onions. Fry gently until onions are softened and beginning to turn golden. Set aside.
- Place the dried mushrooms and raisins in a bowl and add the boiling water. Leave to steep for 15 minutes.
- Drain the mushroom and raisin steeping liquor through a sieve into a small saucepan. Set aside the mushrooms and raisins.
- Add the Marmite stock (or beef stock), chocolate and sumac to the saucepan. Heat until the chocolate is melted. Set aside.
- Heat the oven to 175 C.
- Spread the barley over the base of a paella dish or shallow baking dish. Add half the mushroom chocolate stock and mix the soaked dried mushrooms, raisins and tarragon through the barley.
- Scatter the fresh mushrooms and cooked onion over the top. Drizzle with olive oil.
- Cook for 10 minutes, then add the remainder of the mushroom chocolate stock. Cook for a further 10 minutes.
- To serve, scatter fresh tarragon over the top and sprinkle with a little sumac.
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