Portobello Mushrooms with Pearled Barley and Preserved Lemon

Ingredients

• 1 tablespoon sunflower oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 3 cups vegetable or chicken stock
• 1/2 cup pearled barley (heaping)
• 1/4 preserved lemon, flesh removed and skin finely chopped
• 1 3/4 ounces feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsely
• 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
• 7 tablespoons unsalted butter
• 15 sprigs thyme
• 6 large portobello mushrooms
• 3/4 cup dry white wine
• 1 cup vegetable stock
• 2 cloves garlic, finely sliced
• Coarse sea salt and freshly ground black pepper

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