Barley & mushroom wreath

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

Total: 1 hr 45 min. | Active: 1 hr 15 min.

vegetarian

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Ingredients

for 8 person

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 sprig	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 pinch	salt
a little	pepper

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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