PlaceholderThis mouthwatering dish is rich and smoky. Nutty pearl barley is topped with creamed peas infused with garlic, wine and bacon. Silky-smooth poached eggs are carefully laid over top.
Yield: Serves 4.
March 13, 2020
Creamy Portobello Bacon Barley with Poached Eggs
4 portobello mushrooms, halved and stems removed
4 cups water
1 cup pearl barley
1 cup diced bacon
3 cups diced onions
4 cloves garlic, finely chopped
½ cup white wine
2 cups whipping cream
2 cups frozen green peas
3 tbsp chopped fresh Italian parsley, divided
½ tsp salt
½ tsp freshly ground pepper
4 soft poached large eggs
Slice mushrooms into ½ inch wide strips; set aside.
Combine water and barley in a medium pot over medium heat. Simmer until barley is tender, about 15 – 20 minutes. Drain off excess water. Cover to keep warm; set aside.
Cook bacon in a large pot over medium heat until fat is rendered, about 5 minutes. Add onions and sauté until softened, about 5 minutes. Add mushrooms; sauté for 5 minutes. Add garlic and cook for an additional 30 seconds. Pour in wine and simmer, loosening browned bits, until reduced by half, about 1 minute. Stir in cream and simmer, stirring occasionally, for 10 minutes. Add peas, 1½ tbsp parsley, salt and pepper; stir to combine and cook for 2 minutes.
Pour sauce over barley. Top with poached eggs and remaining parsley.
Nutritional analysis per serving:1041 calories, 72.4 g fat, 27.7 g protein, 69 g carbohydrate, 14.2 g fibre, 872 mg sodium
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