25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary, or 1 tsp dried
500g fresh mushrooms, such as chestnut, finely chopped
1.2l vegetable stock (from a cube is fine)
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g pearl barley
grated fresh parmesan, to serve (optional)
chef
Originally posted by Piggle HumsyThat sounds yummy 🙂
25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary, or 1 tsp dried
500g fresh mushrooms, such as chestnut, finely chopped
1.2l vegetable stock (from a cube is fine)
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g pearl barley
grated fresh parmesan, to serve (optional)chef
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