Mushroom 'steaks' – so indulgent and delicious. With intense aromatic balsamic flavours and zaatar roasted veggies, this dish really is fit for a king.
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pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Preheat the oven to 200°C/180°C fan-forced. Add the pearl barley to a medium saucepan of lightly salted water and bring to the boil. Cook, stirring occasionally, for 25-30 minutes or until ‘al dente’. TIP: Add more boiling water if your saucepan runs dry. You’ll know the barley is ready when it's cooked but still a little firm to the bite. Drain and return to the saucepan. Cover with a lid to keep warm
Finely chop the rosemary leaves. In a small bowl, add the rosemary, a drizzle of olive oil and the balsamic vinegar. Crush 1/2 of the garlic into the bowl, season with a pinch of salt and pepper and mix well. Place the field mushrooms on the oven tray lined with baking paper and pour over the balsamic mixture. Bake for 20 minutes, or until tender.
While the mushrooms are cooking, finely chop the red onion and finely dice the zucchini.
Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Add a drizzle of olive oil to the same pan and add the red onion and the zucchini. Cook for 5 minutes, or until softened. Crush in the remaining garlic and add the zaatar. Cook for 1 minute, or until fragrant.
Add the pearl barley and the toasted pine nuts to the pan with the zaatar veggies. Crumble in the fetta and mix together.
Divide the pearl barley and zaatar veggies between plates and top with the roasted mushrooms.