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Ingredients

1 cup pearl barley, rinsed, drained
2 cups Massel beef style liquid stock
1 red onion, halved, cut into thin wedges
200g large swiss brown mushrooms, quartered
200g cup mushrooms, thickly sliced
200g button mushrooms
3 garlic cloves, unpeeled
4 sprigs fresh thyme
2 tablespoons extra virgin olive oil
1/3 cup pure cream
1/3 cup finely grated parmesan
1/4 cup roughly chopped fresh flat-leaf parsley leaves, to serve

Method

Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
Step 2 Place barley, stock and 1 cup water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until barley is just tender and stock has absorbed.
Step 3 Meanwhile, place the onion, mushrooms, garlic and thyme on prepared tray. Drizzle with oil. Roast for 30 minutes, tossing mushrooms halfway through cooking.
Step 4 Remove and discard thyme. Squeeze garlic from skins and add to barley with mushroom mixture. Stir well to combine. Add cream and 1/2 the parmesan. Season with salt and pepper. Serve topped with parsley and remaining parmesan.

Roasted garlic mushrooms with barley

How to make Roasted garlic mushrooms with barley

Ingredients

Method