Barley and mushroom salad with poached egg

Name: Barley and mushroom salad with poached egg
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 2 servings
Ingredients: ½ cup barley; 1 cup water; ½ cup dried mushrooms; 1 tbs butter or olive oil; 1 leek; 6 large mushrooms; ½ cup enoki mushrooms; 1 clove of garlic; 1 tbs red wine vinegar; 3 tbs extra virgin olive oil; 1 tsp Dijon mustard; 1 cup Watercress; salt and pepper to taste; 2 eggs; 1 tbs vinegar

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
2 servings
Calories
548 kcal
Course
Salad
Cuisine
Vegetarian

Barley and mushroom salad with poached egg

Omar Parker

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A delicious and hearty vegetarian salad of pearl barley and wild mushrooms topped with a poached egg.

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Ingredients

Servings

½ cup barley
1 cup water
½ cup dried mushrooms such as trompettes and chanterelles
1 tbs butter or olive oil
1 leek finely sliced
6 large mushrooms finely sliced
½ cup enoki mushrooms
1 clove of garlic finely sliced
1 tbs red wine vinegar
3 tbs extra virgin olive oil
1 tsp Dijon mustard
1 cup Watercress
salt and pepper to taste
2 eggs
1 tbs vinegar

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Instructions

Place the barley in a small saucepan and cover with the water. Bring to a boil, cover, and reduce to a simmer and cook for 45 minutes to 1 hour, or until the barley is tender. Drain any excess water.
Meanwhile, place the dried mushrooms in a small bowl and cover with boiling water and leave for 20 minutes to soak.
Place a large frying pan over a medium heat and add the butter or olive oil along with the leek. Cook until softened and slightly caramelised. Remove from the pan. Add the mushrooms and cook until tender and slightly caramelised. Remove from the pan. Add the dried mushrooms and enoki to the pan along with half the soaking liquid. Cook for 3 to 4 minutes, or until the soaking liquid is absorbed. Add the mushrooms, leek and barley to a bowl, along with salt and pepper, and toss to combine.
Whisk the red wine vinegar, extra virgin olive oil and mustard in a small bowl and add to the mushroom and barley mixture. Toss well and check the seasoning. Finally, add the watercress. Divide between 2 plates or bowls.
Fill a large frying pan with 1 ½ inches of water. Heat over medium heat just until bubbles appear on bottom add the vinegar. Break one egg and carefully and slowly lower the egg into the water. Repeat with the second egg. Cook until whites are just firm, around 4 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Place on top of the salad and serve immediately.

Nutrition Information

Show Details

Calories 548kcal (27%) Carbohydrates 49g (16%) Protein 15g (30%) Fat 33g (51%) Saturated Fat 5g (25%) Cholesterol 163mg (54%) Sodium 124mg (5%) Potassium 760mg (22%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 1520IU (30%) Vitamin C 14.4mg (16%) Calcium 86mg (9%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 548 kcal

% Daily Value*

Calories	548kcal	27%
Carbohydrates	49g	16%
Protein	15g	30%
Fat	33g	51%
Saturated Fat	5g	25%
Cholesterol	163mg	54%
Sodium	124mg	5%
Potassium	760mg	16%
Fiber	10g	40%
Sugar	3g	6%
Vitamin A	1520IU	30%
Vitamin C	14.4mg	16%
Calcium	86mg	9%
Iron	4.1mg	23%