Buttery Mushroom Barlotto
with Crisped Almond-Granola Topping
Cooking time
40 minutes
Servings
2/4
Calories
910 /serving
Rice makes risotto, orzo makes orzotto and barley makes… you guessed it, barlotto! Dried mushrooms and finely sliced mushrooms anchor this Italian spin in rich earthy flavours, with a buttery finish. A garnish of oven-crisped nuts and oats crackles on top, and a bright green salad shines on the side.
We will send you:
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 7g Dried mushrooms (porcini or shiitake)
- 225g Mushrooms
- 40g Rolled oats
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 30ml Vegetable demi-glace
- 25g Almonds
- 200g Pearl barley
- 7g Honey
Contains: Almonds • Barley • Eggs • Milk • Mustard • Oats • Sulphites
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small heatproof bowl
Small pot (or kettle)
Whisk
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
41 g
Saturated Fat
11 g
Sodium
380 mg
Total Carb
118 g
Sugars
11 g
Protein
25 g
Fibre
23 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice the fresh mushrooms.
- Mince the garlic.
- Roughly chop the lettuce.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small heatproof bowl, combine the dried mushrooms and boiling water. Set aside for at least 5 min. to rehydrate.
Start the barlotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the fresh mushrooms, garlic and S&P. Sauté, 3 to 5 min., until beginning to brown.
- Add the barley and cook, stirring often, 1 to 2 min., until toasted.
Finish the barlotto
- To the pot, add the rehydrated mushrooms and liquid, the demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 25 to 27 min., until al dente.
- Add 2 tbsp butter (double for 4 portions); stir well.
- If the barlotto seems dry, gradually add ⅓ cup water (double for 4 portions) until you achieve your desired consistency.
Prepare the granola
- Meanwhile, in a large bowl, whisk the honey, 1 egg white (double for 4 portions) and S&P until foamy.
- Add the oats, almonds (roughly chop if whole), a generous drizzle of oil and S&P; stir well.
Toast the granola
- Arrange the granola on a lined sheet pan and toast in the oven, stirring halfway, 6 to 8 min., until crispy.
- Set aside to cool.
- Once cool enough, break into bite-size pieces.
Make the salad & serve
- Meanwhile, in a second large bowl, combine the lettuce and vinaigrette.
- Divide the barlotto between your bowls.
- Garnish with the granola.
- Serve the salad on the side. Bon appétit!
