Full ingredients list:
1 cup barley
40g dried porcini mushrooms
2 tablespoons olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
500g mixed mushrooms, sliced
1 tablespoon thyme leaves
½ cup roasted hazenuts, chopped
½ cup chopped flat-leaf parsley
2 eggs, lightly beaten (see tip)
Nutritional information (per serve)
Instructions and steps:
1 Cook barley following packet directions until tender. Drain.
2 Meanwhile, cover porcini with 300ml of boiling water; set aside.
3 Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Sauté onion and garlic until soft. Add mixed mushrooms; cook, stirring, for 7–8 minutes until soft.
4 Drain porcini, reserving ¾ cup liquid. Add porcini to pan with thyme and hazelnuts. Cook for 1 minute. Add soaking liquid, barley and ¹/³ cup of the parsley. Bring to the boil; transfer to a bowl. Season; set aside to cool.
5 Once cooled, stir in eggs and transfer to an 8–cup capacity dish. Cover and bake for 20 minutes. Uncover; bake for 10 minutes. Serve scattered with parsley.
If you are using this stuffing to stuff meat or poultry, omit the eggs.
About this recipe
First published: December 2018