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Balsamic Roasted Mushroom 'Steaks'

Balsamic Roasted Mushroom 'Steaks'

with Fetta & Zaatar Veggies

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Mushroom 'steaks' – so indulgent and delicious. With intense aromatic balsamic flavours and zaatar roasted veggies, this dish really is fit for a king.

Allergens:GlutenTree NutsSesameMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

pearl barley

(ContainsGluten)

1 bunch

rosemary

2 clove

garlic

4

field mushrooms

1

red onion

2

zucchini

1 tbs

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

zaatar

(ContainsSesame)

50 g

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat35.7 g
of which saturates7.7 g
Carbohydrate48.5 g
of which sugars8.1 g
Dietary Fibre0 g
Protein23.5 g
Cholesterol0 mg
Sodium374 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Baking Paper
Baking Tray
Small Bowl
Spoon
Chopping board
Knife
Pan
Spatula
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

While the mushrooms are cooking, finely chop the red onion and finely dice the zucchini.

4

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.

5

Add the pearl barley and the toasted pine nuts to the pan with the zaatar veggies. Crumble in the fetta and mix together.

6

Divide the pearl barley and zaatar veggies between plates and top with the roasted mushrooms.