Mushroom and pearl barley broth with goat’s curd crostini

AT A GLANCE

  • Serves 4 people

  • 40 ml olive oil
  • 1 leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 lemons, finely grated rind and juice only
  • 400 gm Swiss brown mushrooms, thinly sliced
  • 1.25 litres (5 cups) vegetable stock
  • 200 gm pearl barley
  • 1 each fresh bay leaf and thyme sprig
  • 1 bunch English spinach, trimmed
  •  
  • Goat’s curd crostini
  • 8 thin slices sourdough bread
  • For drizzling: olive oil
  • 1 garlic clove, halved
  • 50 gm goat’s curd
01   Heat a large saucepan over medium-high heat, add oil, leek, garlic and lemon rind, stir occasionally until tender (3-4 minutes). Add mushrooms, stir until tender, add stock, pearl barley and herbs, cover and bring to the boil. Cook until pearl barley is tender (8-10 minutes), remove herbs, add lemon juice and English spinach, season to taste and keep warm.
02   Meanwhile, for goat’s curd crostini, preheat a grill to high. Drizzle bread slices with a little oil, grill, turning once, until toasted (1-2 minutes). Rub with cut-side of garlic, spread with goat’s curd, serve immediately with broth.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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