ADVERTISEMENT

Barley With Grilled Chanterelles And Apples

Food Network Canada
Yields
6 servings

 

ADVERTISEMENT

ingredients

6
large chanterelle mushroom
1
Matsu apple, cored, and, sliced, into rings
vegetable oil, for brushing
2
Tbsp butter
6
shallot, finely, sliced
zest of one lemon, grated
2
slices pancetta, chopped
2
cloves garlic, chopped
juice from half a lemon
1
cup pearl barley
4
sprigs thyme
¼
cup currants
3
cup homemade chicken stock
salt, to taste
pepper, to taste
ADVERTISEMENT

directions

Step 1

Preheat grill to high.

Step 2

Brush mushrooms and apple slices with oil and grill on high for about 8-10 minutes, turning to ensure even grilling. Remove and cool slightly. Chop coarsely and reserve for barley.

Step 3

In a medium pot heat butter and sauté shallots for about 10 minutes, or until caramelized. Add, lemon zest and pancetta. Sauté for a further 3 minutes or until pancetta is browned. Add the garlic and sauté for 2 minutes or until soft. Add the lemon juice, barley and thyme, reserved apples, mushrooms and currants. Stir well. Add the stock and bring to a boil, uncovered. Season with salt and pepper.

Step 4

Reduce to low heat and cover. Simmer for about 25 minutes or until barley is tender but still has a bite. Let stand 10 minutes or until barley has absorbed most of the liquid. Adjust seasoning.

Rate Recipe

My rating for Barley With Grilled Chanterelles And Apples
ADVERTISEMENT