Portobello mushrooms with pearled barley and preserved lemon from Food52 by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock.

  • TrishaCP on January 17, 2015

    This was delicious- a great lunch. I followed the Serious Eats proportions of stock- and since I was using instant barley the cooking time was only about 20 minutes to absorb the stock. I had huge portobellos, and needed to cook them 20 minutes at a higher temperature (385) to get them to cook sufficiently.

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