Vegan risotto of pearl barley and oyster mushrooms
Dez parelgort scores all the points: vegetarian, vegan and totally local and seasonal with oyster mushrooms and fennel. For the risotto, we did not use risotto rice, but pearl barley from Flevoland.
Kitchenware
- (saucepan)
- casserole
- cutting board
- vegetable knife
Ingredients
- 120 gr pearl barley
- 1 veggie stock cube
- 150 gr sliced oyster mushrooms
- 1 fennel
- 2 fluorescent rosemary
- 2 fluorescent thyme
- 1 el vegan butter
- 1/2 pointed pepper optional
Instructions
Cook the pearl barley*
- Put the pearl barley with water in a pan with a 1:3 ratio. In this case, 120 g of pearl barley with 360 ml of water.
- Bring to the boil and turn the heat down to low.
- Add a (veg) stock cube.
- Set a 50-minute timer.
Fennel prepare**
- Wash the fennel in cold water.
- Then cut the stems, including the fine green of the tuber.
- Then cut a small piece from the bottom of the tuber to make sure it is clean.
- Halve the tuber so that it sits stably on your cutting board.
- Now cut the tuber into very thin slices and set aside.
- Remove the fine green from the stems and chop finely, save as a garnish.
- Cut the stems into very thin slices and add to the fennel tuber slices.
Fry the oyster mushrooms
- Place the oyster mushrooms on a plate and add some salt. Set the oyster mushrooms aside like this for 30 minutes.
- Bring olive oil with the rosemary in a pan to (high) temperature.
- Add the oyster mushrooms. Move the oyster mushrooms through the pan immediately, so they don't stick. Then leave them alone and fry on one side until the underside is nicely caramelised golden brown. Then turn the oyster mushrooms over and repeat on the other side.
- Remove the oyster mushrooms from the pan and set aside.
- 5 minutes before serving, heat the butter with the thyme in the pan.
- Add the oyster mushrooms, simmer for another 5 minutes.
Serving
- Scoop the pearl barley onto a plate.
- Top this with a layer of fennel.
- Place the oyster mushrooms on top.
- Garnish the dish with the fine green of the fennel.
- Optional: add pieces of pointed pepper.
Notes
*Pareelgort needs a long cooking time of 50 minutes, so cook it first. This leaves your hands free for the other steps while the pearl barley cooks.
**Rawed fennel is a deliciously flavourful addition to this dish. Cut thin slices of the stems and tuber and mix into the dish. Use the fine greens as garnish. Fennel is roughly in season in the Netherlands from June to November.