Herbed mushrooms with pearl barley and roasted hazelnuts

Herbed mushrooms with pearl barley and roasted hazelnuts

4.1 11 beoordelingen

Voorbereiding 25min

Totaal 13u. 25min

4 portions

Ingrediënten

Herbed butter

fresh flat-leaf parsley leaves only
4 sprigs
fresh chives cut into pieces (4 cm)
30 g
fresh thyme leaves only
4 sprigs
unsalted butter softened
120 g

Steamed mushrooms

pearl barley soaked overnight
200 g
dried porcini mushrooms
20 g
boiling water
400 g
Parmesan cheese crust removed and cut into cubes (3 cm)
100 g
brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
fresh portobello mushrooms
80 g
olive oil
2 tbsp
fresh basil leaves only
1 sprig
fresh thyme leaves only
2 sprigs
sea salt to taste
¼ tsp
ground black pepper to taste
¼ tsp
water
1000 g
fresh portobello mushrooms gills and stems removed, if preferred
4
sea salt to taste
ground black pepper to taste
fresh baby spinach leaves
60 g
hazelnuts roasted and skins removed
30 g

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 340.5 mg

Eiwitten 19 g

Calorieën 2802.5 kJ / 667.3 kcal

Vetten 47.5 g

Vezels 11.3 g

Verzadigd vet 20.9 g

Koolhydraten 36.3 g

Bevalt het je?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Vegetarian Cooking 11 recepten
Australië en Nieuw-Zeeland

Misschien vind je dit ook leuk...

Soba noodle and tofu salad

35min

Lentil moussaka

3u. 30min

Stuffed capsicums with herbed quinoa

30min

Buddha bowl with lentil falafel and pomegranate

24u. 50min

Thai tofu and sweet potato cakes

30min

Mediterranean capsicums

2u.

Eggplant and porcini bites with turmeric tahini dressing

55min

Pea and garden mint fritters

25min

Spring greens with grapefruit

30min

Eggplant with burghul

55min

Honey ginger tofu with greens

2u. 25min

Steamed eggplant and ricotta lasagne

1u. 25min