Ingredients
SERVES 4
– 200 g barley
– 300 g honey mushrooms cleaned
– 200 g potatoes peeled and diced
– 3 tbsps. pureed tomatoes
– 10 g parsley
– 2 tbsps. EVO
– 2 garlic cloves crushed
– 1 sprig of thyme
– ¼ cup white wine
– white pepper to taste
– salt to taste
Directions
Fill a pot with abundant salted water and cook the barley for ab. 45-60 minutes. Once cooked, drain and set the barley aside to cool. Meanwhile, preheat the oven to 180°C. Then, in a skillet, heat a little EVO and sauté the garlic. Add in mushrooms and potatoes, turn the heat up and continue sautéing for a couple of minutes. Dress with salt and pepper; remove the garlic and then sprinkle with some wine. Right after, add in the tomato puree and cook for 20 more minutes.
Finally, add the barley to the potato and mushroom sauce. Mix well, add thyme leaves and divide between small baking tins. Bake for 10 minutes; remove from the oven and serve.