Miso-glazed mushrooms with walnuts and black barley
Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It’s a cultural mash-up of the best kind
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
750ml (3 cups) chicken stock
250g black barley (see note)
1 tbsp shiro (white) miso
1 tbsp soy sauce
1 tbsp sake
300g Swiss brown mushrooms, sliced
2 tsp non alcoholic rice wine vinegar
Roasted walnuts, to serve
Baby shiso leaves (optional), to serve
Heat oil and half the butter in a saucepan over high heat, add onion and garlic and stir occasionally until tender, 5-6 mins.
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 mins.
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 mins, then add miso mixture and stir until mushrooms are glazed, 1-2 mins.
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.