05 Jan Pearl barley, wild mushrooms, blue cheese, gherkins

There is nothing more thrilling than the feeling of cultural progress. This was my elated thought as I picked up a packet of fresh wild mushrooms in my local Tesco’s. Yes, the UK is now officially eating wild mushrooms, like the rest of our European neighbours. This is progress indeed. If we are moving towards a more advanced state in the tastebud department then I believe other areas will follow. We will surely soon be more understanding, compassionate and tolerant in all areas of our lives, n’est pas?

I fried these mushrooms up on some butter with a fresh shallot and dried oregano. I cooked the pearl barley in vegetable stock, adding the chilli sauce and crème fraîche near the end of the cooking time. I seasoned both. When serving, I piled the browned mushrooms on to the creamy pearl barley, topped off with blue cheese cubes and decorated with gherkin slices. Easy and delicious.

Ingredients

Pearl barley
Stock cube
Crème fraîche
West Indian chilli sauce
Wild mushrooms
Shallot
Dried oregano
Blue cheese, cubes
Gherkins, sliced
Knob of butter
Salt and pepper