By Manu Feildel for Chasseur


  • 240g grains of pearl barley
  • 4 shallots (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 handful of parsley (finely chopped)
  • 150ml white wine
  • 100ml extra virgin olive oil
  • Salt & Pepper
  • 80g butter
  • 4 tbsp parmesan Reggiano (grated)
  • 1 L chicken stock
  • 400g assorted mushrooms (washed and cut to bite size), (morels, chanterelles, oysters, shimijis, enokis, chestnuts etc.)


  1. In a casserole on a medium heat add (half) of the olive oil, then the shallots and cook gently.
  2. Add the Pearl Barley and stir for about 3 minutes until it heats up and is glazed in the oil.
  3. Pour in the wine and reduce by 2/3. Season with salt and pepper, then slowly add the chicken stock over about half an hour until the pearl barley is cooked.
  4. In a frying pan on medium heat, add the remaining 50ml of olive oil, then add the mushrooms and cook until golden brown.
  5. Add the garlic and the parsley and cook for another minute.
  6. Add the mushrooms in to the pearl barley, check the seasoning and finish by stirring in the parmesan and butter.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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