-
25g
pack porcini
mushrooms -
2 tbsp
olive oil
-
1
medium
onion
, finely diced -
2
large
carrots
, diced -
2
garlic cloves
, finely chopped -
1 tbsp chopped
rosemary
, or 1 tsp dried -
500g
fresh
mushrooms
, such as chestnut, finely chopped -
1.2l
vegetable stock
(from a cube is fine) -
5 tbsp
marsala
or dry sherry -
2 tbsp
tomato purée -
100g
pearl barley -
grated fresh
parmesan
, to serve (optional)
- Put the porcini in a bowl with 250ml boiling water and
leave to soak for 25 mins. Heat the oil in a pan and add the onion,
carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat
until softened. Drain the porcini, saving the liquid, and finely chop.
Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then
add the stock, marsala or sherry, tomato purée, barley and strained
porcini liquid. -
Cook for 30 mins or until barley is soft, adding more liquid if it
becomes too thick. Serve in bowls with parmesan sprinkled over, if
desired.
Crafts and Life 
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