Barley With Grilled Chanterelles And Apples

  • serves 6
Christine Cushing
Christine Cushing


2 Ratings
Directions for: Barley With Grilled Chanterelles And Apples


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


1. Preheat grill to high.

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.

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.

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.

See more: Thanksgiving, Barbeque, Fall, Dinner, North American, Rice/Grain, Mushrooms, Side, Grill, Fruit, BBQ

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