Barley & mushroom wreath

Barley & mushroom wreath

Total: 1 hr 45 min. | Active: 1 hr 15 min.
Nutritional value / person: 916 kcal
, Fat: 82 g
, Carbohydrate: 28 g
, Protein: 13 g


8 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g hulled pearl barley
400 g parsnips, coarsely grated
salted water, boiling


3 tbsp crushed linseed


1 tbsp olive oil
300 g mixed mushrooms, coarsely chopped
200 g parsnips, cut into cubes
30 g dried porcini mushrooms (soaked in water for approx. 5 mins.), drained, roughly chopped
1 shallot, cut into strips
3 garlic cloves, squeezed

Wreath mixture

50 g hazelnuts, coarsely chopped
50 g almonds, coarsely chopped
80 g grated Parmesan
2 tbsp sage, finely chopped
½ tsp fennel seeds, roasted, crushed
¼ tsp nutmeg
¼ tsp salt
a little pepper


1 tbsp olive oil
100 g mixed mushrooms, cut into pieces
salt and pepper to taste
1 tbsp olive oil
3 sprigs sage, leaves torn off


1 tbsp olive oil
1 shallot, finely chopped
1 dl white wine
2 dl single cream for sauces
1 organic lemon, use a little grated zest
2 pinches salt
a little pepper
WE NEED Shopping List Purchase ingredients now


One springform pan with a hole in the centre (approx. 28 cm in diameter), greased

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Cook the barley and parsnips in boiling salted water for approx. 35 mins., drain, retain approx. 100 ml of the cooking water, set aside.


Mix the linseed with the reserved cooking water, leave to absorb for approx. 30 mins.


Heat the oil in a non-stick frying pan. Stir fry the mushrooms and parsnips for approx. 5 mins., stirring occasionally. Reduce the heat, add the shallot and garlic, cook until the liquid has completely evaporated.

Wreath mixture

Mix the barley, linseed and vegetables with the nuts and all the other ingredients up to and including the pepper. Knead the mixture by hand until the ingredients form a compact mass, transfer to the prepared tin.

To roast

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, turn out onto a plate.


Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season, set aside. Heat the oil in the same pan, fry the sage leaves until crispy, drain on a piece of kitchen paper, scatter the sage leaves and mushrooms on top of the barley & mushroom wreath.


Heat the oil in a pan, sauté the shallot for approx. 5 mins. Pour in the wine and reduce almost completely. Pour in the cream, reduce for approx. 5 mins., then puree. Add the lemon zest, season. Serve the sauce with the dish.

Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.