Portobello Mushrooms With Pearled Barley and Preserved Lemon From Ottolenghi

Ingredients

• For the Pearled Barley:
• 1 tablespoon sunflower oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 3 cups (750 ml) vegetable or chicken stock
• heaping 1/2 cup (110 g) pearled barley
• 1/4 preserved lemon, flesh removed and skin finely chopped
• 1 3/4 ounce (50 g) feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons thyme leaves
• 2 tablespoons purple basil sprouts, radish sprouts, or purple basil leaves, shredded
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• For the Mushrooms:
• 7 tablespoons (100 g) unsalted butter
• 15 sprigs thyme
• 6 large portobello mushrooms
• 3/4 cup (180 ml) dry white wine
• 1 cup (180 ml) vegetable stock
• 2 cloves garlic, finely sliced
• Coarse sea salt and freshly ground black pepper

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