72. Orzotto Funghi

Name: 72. Orzotto Funghi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp olive oil; 50g butter; 1 onion, finely diced; 1 small bulb fennel, finely diced; 1 carrot, peeled and finely diced; 1 parsnip, peeled and finely diced; 500g mushrooms, sliced; 1 tsp black pepper; 1 handful sage leaves, finely chopped; 1 bunch thyme, tied in a bouquet; 400g pearl barley, rinsed; 300mL beer; 1L vegetarian chicken stock; 100g frozen peas; 200ml crème fraiche

3 steps

Prep:25minCook:45min

I’m not too fussy about what beer you use here, just something with a lot of flavour, such as a craft beer would be preferable. If you can’t get crème fraiche, sour cream or even just normal cream will still be fine.

Updated at: Thu, 17 Aug 2023 09:05:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories844.8 kcal (42%)

Total Fat38.3 g (55%)

Carbs106.8 g (41%)

Sugars10.9 g (12%)

Protein19.5 g (39%)

Sodium188.7 mg (9%)

Fiber24.6 g (88%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

50gbutter

1 bulbfennel

peeled and finely diced

1parsnip

peeled and finely diced

500gmushrooms

sliced

1 tspblack pepper

1 handfulsage leaves

1 bunchthyme

300mlbeer

1 Lvegetarian chicken stock

100gfrozen peas

200mlcrème fraiche

Instructions

Step 1

Start by heating the oil and butter gently in a large heavy pot or Dutch oven. Sweat the onion initially, then add the fennel, carrot and parsnip and get a little colour on the vegetables, seasoning with a pinch of salt. Then add the sliced mushrooms, and try to sweat them too, getting some buttery colour on them. Add the thyme, black pepper, and chopped sage.

Step 2

When everything looks like it’s sticking, it’s time to add the barley. Coat the barley in the vegetable mix for a minute or two, toasting the barley. Then deglaze with the beer, making sure to scrape down any sticky parts of the pot. Heat the stock in a separate pot, and then ladle it in, 2-3 ladles at a time, allowing the barley to absorb it by giving it a stir when you add water but otherwise letting it simmer with a lid on.. This takes about 40 minutes from here until the barley is cooked. Add the peas so they cook too. If you run out of stock and need to keep it cooking, that’s fine, use boiling water.

Step 3

About 5 minutes before the barley is cooked, stir through the crème fraiche. When it’s ready, taste for seasoning and add salt if needed. Ensure the texture is just right, not claggy and thick, but not too thin to be soupy. It should still be eaten with a spoon though. Serve!