Spruce-Infused Forest Mushroom & Barley Bowl
15min
30min
4
415
Chef's Note
This recipe relies on raw conifer needles in the vinaigrette to preserve the highly volatile terpenes like alpha-pinene and limonene. Heating the needles would cause these bright, citrusy forest aromas to evaporate. Be sure to mince the needles as finely as possible to release their aromatic oils and ensure a pleasant texture!
Tags
Ingredients
1 cup Pearl barley
3 cups Vegetable broth
8 oz Mixed wild mushrooms (cremini, oyster, or shiitake), sliced
5 tbsp Extra-virgin olive oil, divided
2 cloves Garlic, minced
1 tbsp Fresh spruce or pine needles (safely identified), extremely finely minced
2 tbsp Apple cider vinegar
1 tsp Honey
1/2 tsp Dijon mustard
4 cups Baby spinach
1/4 cup Toasted walnuts, chopped
2 oz Crumbled goat cheese
to taste Salt and freshly ground black pepper
Instructions
- 1
In a medium saucepan, combine the pearl barley and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the barley is tender and has absorbed most of the liquid, about 25 to 30 minutes. Drain any excess liquid and set aside.
- 2
While the barley cooks, prepare the raw conifer vinaigrette. In a small bowl, whisk together the finely minced spruce or pine needles, apple cider vinegar, honey, Dijon mustard, and a pinch of salt. Slowly drizzle in 4 tablespoons of the olive oil while whisking vigorously to emulsify the dressing. Set aside to let the flavors infuse at room temperature.
- 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced wild mushrooms and sauté without stirring for 3 minutes to develop a deep brown crust. Stir and continue cooking for another 3 to 4 minutes until tender.
- 4
Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant. Season with salt and freshly ground black pepper to taste, then remove from the heat.
- 5
Assemble the lunch bowls by dividing the warm cooked barley equally among four bowls.
- 6
Top each bowl with a handful of fresh baby spinach, a generous portion of the warm sautéed mushrooms, toasted walnuts, and crumbled goat cheese.
- 7
Give the conifer vinaigrette a quick whisk and drizzle it evenly over each bowl just before serving.
Nutrition Information (per serving)
415
9g
38g
25g
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