Barley Bowl with Marinated Mushrooms & Hazelnuts
30 min
Veggie
75684
For 2 Portions
250 g
oyster mushroom
160 g
pearl barley
30 g
Parmesan
30 g
hazelnut, whole
8 sprig(s)
thyme, fresh
8 leaves
sage, fresh
2
carrot
1
shallot
1/2
lemon
2 tbsp
olive oil
1 clove(s)
garlic
1 tbsp
butter
1/2 tsp
turmeric
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 325°F (fan).
3. Peel and thinly slice carrots.