Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 40 gm butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 750 ml (3 cups) chicken or vegetable stock
  • 250 gm black barley (see note)
  • 1 tbsp shiro (white) miso
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 300 gm Swiss brown mushrooms, sliced
  • 2 tsp rice wine vinegar
  • Roasted walnuts, to serve
  • Baby shiso leaves (optional), to serve

Instruction

  • Heat oil and half the butter in a saucepan over high heat, add onion and garlic and stir occasionally until tender (5-6 minutes). Add stock and barley, season to taste and bring to the boil, then reduce heat to low, cover with a lid and cook until liquid is absorbed and barley is tender (20-25 minutes). Keep warm.
  • Combine miso, soy and sake in a bowl and set aside. Heat remaining butter in a saucepan over high heat, add mushrooms and stir occasionally until softened (1-2 minutes), then add miso mixture and stir until mushrooms are glazed (1-2 minutes). Stir through vinegar, season with black pepper and remove from heat.
  • Stir half the mushrooms through the barley and transfer to bowls. Top with remaining mushrooms, crumble over walnuts and top with shiso leaves to serve.