Barley & mushroom wreath

Name: Barley & mushroom wreath
Prep time: 75 min
Total time: 105 min
Yield: 8
Ingredients: 3 tbsp crushed linseed; 1 organic lemon; 400 g mixed mushrooms; 30 g dried porcini mushrooms; 50 g hazelnuts; 3 garlic cloves; 50 g almonds; 600 g parsnips; 2 tbsp sage; 3 sprigs sage; 2 shallots; ½ tsp fennel seeds; ¼ tsp nutmeg; a little pepper; ¼ tsp salt; 2 pinches salt; salt and pepper to taste; 4 tbsp olive oil; 80 g grated Parmesan; 2 dl single cream for sauces; 200 g hulled pearl barley; 1 dl white wine

Ingredients

8 person

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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
kochen@bettybossi.ch

Barley

200 g hulled pearl barley

400 g parsnips, coarsely grated

salted water, boiling

Linseed

3 tbsp crushed linseed

Vegetables

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

Garnish

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

Sauce

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

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Utensils

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

How it's done

Barley

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

Linseed

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

Vegetables

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.

Garnish

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.

Sauce

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.

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