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Barley & mushroom wreath
1 h 15 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 916
  • Fat about 82g
  • Carbohydrates about 28g
  • Protein about 13g
This is needed
This is needed for 8 people
Barley
  • 200 g hulled pearl barley
  • 400 g parsnips, coarsely grated
  • salted water, boiling
Linseed
  • 3 tbsp crushed linseed
Vegetables
  • 30 g dried porcini mushrooms (soaked in water for approx. 5 mins., drained, roughly chopped
  • 200 g parsnips, cut into cubes
  • 1 tbsp olive oil
  • 300 g mixed mushrooms, coarsely chopped
  • 1 shallot, cut into strips
  • 3 garlic clove, squeezed
Wreath mixture
  • 0.25 tsp nutmeg
  • 0.5 tsp fennel seeds, roasted, crushed
  • 50 g hazelnuts, coarsely chopped
  • 2 tbsp sage, finely chopped
  • 50 g almond, coarsely chopped
  • 80 g grated Parmesan
  • 0.25 tsp salt
  • a little pepper
Garnish
  • 1 tbsp olive oil
  • 3 sprigs sage, leaves torn off
  • salt and pepper to taste
  • 100 g mixed mushrooms, cut into pieces
  • 1 tbsp olive oil
Sauce
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 dl white wine
  • 1 organic lemon, use a little grated zest
  • 2 dl single cream for sauces
  • 2 pinches salt
  • a little pepper
Tools
  • One springform pan with a hole in the centre (approx. 28 cm in diameter), greased
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And that's how it's done
And that's how it's done
Barley
Cook the barley and parsnips in boiling salted water for approx. 35 mins., drain, retain approx. 100 ml of the cooking water, set aside.
Linseed
Mix the linseed with the reserved cooking water, leave to absorb for approx. 30 mins.
Vegetables
Heat the oil in a non-stick frying pan. Stir fry the mushrooms and parsnips for approx. 5 mins., stirring occasionally. Reduce the heat, add the shallot and garlic, cook until the liquid has completely evaporated.
Wreath mixture
Mix the barley, linseed and vegetables with the nuts and all the other ingredients up to and including the pepper. Knead the mixture by hand until the ingredients form a compact mass, transfer to the prepared tin.
To roast
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, turn out onto a plate.
Garnish
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season, set aside. Heat the oil in the same pan, fry the sage leaves until crispy, drain on a piece of kitchen paper, scatter the sage leaves and mushrooms on top of the barley & mushroom wreath.
Sauce
Heat the oil in a pan, sauté the shallot for approx. 5 mins. Pour in the wine and reduce almost completely. Pour in the cream, reduce for approx. 5 mins., then puree. Add the lemon zest, season. Serve the sauce with the dish.