Portobello mushrooms with pearl barley and preserved lemon from Ottolenghi - The Cookbook (page 56) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on March 02, 2022

    As it happens, I had a couple of flat mushrooms in the fridge, barley in the pantry and feta from the Afghan shop. There was parsley and thyme in the garden, so this recipe seemed to be the perfect use for the mushrooms. I also had wine! It is a rare occurrence, but was perfect for this dish. The mushrooms are slowly braised in the oven in wine, stock, butter and thyme, to become achingly soft, fragrant and highly flavoursome. The stuffing is barley, feta, preserved lemon, garlic and herbs. It is an unusual stuffing for mushrooms, but one that is divine and perfect against the soft ‘shrooms. In the middle of the COVID pandemic (Year-1), they mended my heart a little, just for a moment.

  • bching on March 29, 2016

    Meh-shrooms. Edible, and the barley/mushroom combo is a classic. The extra work required to put the combo in this format wasn't really worth the trouble, imo. In particular, the preserved lemon did not add the zing I was hoping for. Drizzled the leftovers with a little of the preserved lemon liquid which helped a bit.

  • 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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Reviews about this recipe

  • Serious Eats

    The feta and preserved lemon were a particularly smart inclusion here, as their sharp saltiness tempered the deep, earthy notes of the braised mushrooms.

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