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Mushroom Fricassée with Pearl Barley + Roquefort Ingredients 20 g dried porcini mushrooms 900 ml vegetable stock 2 sprigs rosemary 1 sprig thyme 2 leaves bay 250 g pearl barley 1 medium echalion shallot 2 cloves garlic 1 tbsp olive oil 125 g oyster mushrooms 200 g chestnut mushrooms 125 g shiitake mushrooms 2 tbsp unsalted butter 50 ml brandy 1/2 bunch parsley 75 ml double cream 50 g Roquefort | Method- Tip the dried porcini mushrooms into a small bowl and pour over 300ml of boiling water. Soak for 10 minutes then roughly chop.
- Put a medium saucepan over a high heat and pour in the vegetable and porcini stocks. Throw in the rosemary, thyme and bay leaves and bring to a boil. Add the barley, turn the heat down to medium and simmer for 40 minutes. There should still be a little liquid left when the barley is cooked.
- Peel the shallot and garlic. Finely dice the shallot and mince the garlic. Put a frying pan over a high heat and add the oil. Wash and trim the mushrooms, if necessary, then add them all to the pan and fry without moving for a minute then toss and fry without moving again. Continue for 5 minutes until they're deep brown all over. Add the shallot, garlic and butter. Cook for a few more minutes then season well with salt and pepper and pour in the brandy. Flambé or just let the brandy bubble for a few minutes. Stir half of the mushrooms through the barley.
- Finely chop the parsley and stir it into the mushrooms then stir the double cream into the pearl barley. Spoon the barley onto your serving plates and let it spread slightly on the plate (you can add a little water to the pan if it's too stiff). Top the barley with the remaining mushrooms, tear over the Roquefort and serve.
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