Mushrooms and Barley

Mushrooms and Barley

This vegetarian (and vegan, if leaving off the feta) dish is great as a main meal or as a starter/side if you reduce the portion size. It’s well balanced and filling. It’s also good at room temperature, so good for office lunches or picnics!

Serves 3


500g Portabello mushrooms, wiped clean and sliced
250g sliced white mushrooms
250g dried barley, rinsed
2 cloves garlic
1 tsp olive oil
1/4 cup pine nuts
3-4 tsp vegetable bouillon
1 lemon, quartered
optional: crumbled feta cheese to serve


In a large pot, cook the barley according to the instructions on the package (usually boiling for around 45 minutes). Season the water with the bouillon. (should taste almost like soup)

Heat a large skillet over medium heat. Once hot, add the pine nuts and keep moving them around with a wooden spoon until they are toasted and light brown in colour. Remove from the pan and set them aside.

Add a tsp of olive oil to the skillet. Add the garlic and fry for 30 seconds. Add the portabello mushrooms. Cook for around 7-8 minutes, or until the liquid starts to evaporate. Add the white mushrooms and cook, stirring frequently, until all of the liquid has evaporated. Season with salt, and squeeze 1/4 lemon juice over the mushrooms. Stir to combine.

To serve, add a couple of spoonfuls of barley to the centre of a plate/bowl. Top generously with mushrooms. Sprinkle with pine nuts and with the feta cheese, if using. Serve with additional lemon wedges.


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