Cremini and Chanterelle Mushrooms with Barley, Roasted Garlic and Sweet Paprika

October 31, 2011 § 3 Comments

Cremini, Chantarelles, the spices
Cremini, Chantarelles, Garlic
Garlic
Cremini, Chantarelles, Oregano
Mushrooms Sauteeing, Barley, Roasted Garlic
Cremini and Chanterelle Soup with Barley, Roasted Garlic and Sweet Paprika

Cremini and Chanterelle Mushrooms with Barley, Roasted Garlic and Sweet Paprika:

I consider this dish pretty healthy, but it does have a decent amount of fat for a vegetarian dish. Just don’t skimp on the butter, the mushrooms need it. And be generous with the sour cream, it is vital. Julienne or dice the mushrooms rather than slicing and pureeing if you would like it a bit chunkier.

– 2 heads of garlic (not cloves, full heads), peeled
– oil
– 1 onion, chopped
– 1/4 lb butter
– 1 tbsp sweet paprika (pimenton), plus more for garnish
– 2 tsp dried sage
– 1 tsp dried thyme
– 2 tsp dried oregano
– pinch red pepper flakes
– 1 1/2 lb cremini mushrooms, sliced
– 1/2 lb chanterelle mushrooms, delicatately pulled to pieces
– 6 cups stock
– 2 lbs dried barley
– salt and pepper
– sour cream
Preheat oven to 425 degrees F. Bring large pot of salted water to a boil to use later for the barley. Place peeled cloves of garlic in a small oven safe dish, approximately 2 cups. Cover in canola oil. Roast garlic until golden brown and completely soft, approximately 25 minutes (check before this). Strain oil into another container (reserve the oil for another use). Melt butter in a heavy-bottomed pot and saute onion on a low heat to slowly cook until soft, approximately 25 minutes. Raise heat and add paprika, sage, thyme, oregano and red pepper flakes and stir until fragrant, approximately 30 seconds to a minutes. Add mushrooms and stir continuously – the mushrooms will soak up all of the fat right away making you want to add more, but keep stirring to avoid burning and the mushrooms will begin to release their juices. Once the mushrooms have released their juices, add stock and roasted cloves of garlic, bring to a boil and down to a simmer for 15 to 20 minutes (while the barley cooks). Add barley to pot of boiling water and cook until tender but still has a bite. Strain barley, puree soup in a blender, return to pot and add strained barley. Season with salt and pepper, serve with sour cream and a sprinkle of paprika
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