72. Orzotto Funghi

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.

Great

% Daily Values based on a 2,000 calorie diet

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!