Middle Eastern

Yotam Ottolenghi's Portobello Mushrooms with Pearled Barley and Preserved Lemon

September 16, 2013

This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.

Yotam Ottolenghi's Portobello Mushrooms with Pearled Barley and Preserved Lemons

These mushrooms are cooked with lots of butter and herbs and then served warm with the most soothing topping. You can prepare the mushrooms and barley ahead of time, then heat them up and add the lemon, feta, and herbs at the last minute. Try your hand at preserving lemons if you have the patience. Otherwise, seek them out at a shop or online site specializing in North African food.

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More: Here's how to preserve your own lemons.

Portobello Mushrooms with Pearled Barley and Preserved Lemon

Serves 6, as a starter

1 tablespoon sunflower oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
3 cups vegetable or chicken stock
1/2 cup pearled barley (heaping cup)
1/4 preserved lemon, flesh removed and skin finely chopped
1 3/4 ounces feta cheese, crumbled
1 tablespoon chopped flat-leaf parsely
2 teaspoons thyme leaves
2 tablespoons purple basil sprouts, radish sprouts or purple basil leaves, shredded
1 tablespoon olive oil
Salt and freshly ground black pepper
7 tablespoons unsalted butter
15 sprigs thyme
6 large portobello mushrooms
3/4 cup dry white wine
1 cup vegetable stock
2 cloves garlic, finely sliced
Coarse sea salt and freshly ground black pepper

See the full recipe (and save and print it) here.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Photography credit: Richard Learoyd © 2013

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Yotam  Ottolenghi

Written by: Yotam Ottolenghi

Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. He writes for The Guardian, and appears on BBC. Sami Tamimi is a partner and head chef at Ottolenghi. Authors of the New York Times bestseller Jerusalem and the runaway hit Plenty, they have been featured in the New York Times, Saveur and the Los Angeles Times. They Live in London.


Susan B. September 17, 2013
I have both Jerusalem and Plenty and love the recipes. I look forward to getting this book, too! Thanks for featuring them.
Vicky S. September 17, 2013
Love these guys! have all their books and eat their recipes often
Emma W. September 16, 2013
I am so very happy about this week.
Nomnomnom September 16, 2013
Very happy to see two such inspiring chefs on food52! Please come back again!
Nicole B. September 16, 2013
Sounds and looks fantastic, I love those pretty purple basil sprouts!
Kitchen B. September 16, 2013
I LOVE how you elevate and transform humble ingredients with amazing flavour combinations. I almost bought Jerusalem today in Brighton but I'm on holiday and my bags are bursting.....but intend to get it just before I head home to Nigeria.

Thanks for sharing!!!