King oyster mushroom-scallops on creamy pearl barley

Step 1/5

• 400 g king oyster mushrooms

• knife

For the mushroom-scallops, clean the mushrooms and separate the thick stems from the caps. Set the caps aside for the creamy pearl barley. Cut the stems into 2-3 cm thick slices and cut a diamond shape into both surfaces. Set aside.

Step 2/5

• 150 g pearl barley
• salt
• 1 onions
• 1 cloves garlic

• pot
• food processor

Cook the pearl barley in salted water or vegetable stock for 25 minutes, then drain. Meanwhile, peel and finely dice the onions and garlic. Finely chop the caps of the king oyster mushrooms with a food processor or knife.

Step 3/5

• 1 olive oil
• salt
• 50 ml white wine
• 125 g heavy cream

• frying pan

Heat 2 tbsp olive oil in a pan and fry the diced onion and garlic for 5 minutes, stirring until translucent. Add the chopped king oyster mushroom caps and fry gently for 3 minutes, they should only take on a little color, then add salt. Pour in the white wine and simmer uncovered. Pour in the cream and simmer gently over a low heat, stirring occasionally.

Step 4/5

• 1½ olive oil
• ½ tbsp butter

• nonstick pan

In the meantime, heat 3 tbsp olive oil in a large non-stick frying pan. Fry the mushroom-scallops for 3 minutes on each side until golden brown and season with salt. Add the butter, allow to foam briefly and glaze the mushrooms with it.

Step 5/5

• salt
• pepper
• 2 leaves radicchio

• plate

Stir the drained pearl barley into the mushroom and cream mixture and cook over medium heat for another 5 minutes. Stir occasionally so that nothing sticks. Season the creamy pearl barley with salt and pepper and serve in deep plates with the fried mushroom stems and crispy radicchio leaves. Serve immediately.

Enjoy your meal!