Baked Barley with Mushrooms

Method

1. Soak the porcini mushrooms in 300ml boiling water for 15-20 mins. Strain and keep the soaking liquid. Chop the porcini.
2. Heat oil in a large, oven-safe pan or casserole dish. Sauté the onion until soft. Add garlic and thyme and cook for 1-2 mins.
3. Stir in the fresh mushrooms and cook until softened and lightly browned. Add chopped porcini. Season with salt & pepper.
4. Stir in the barley. Pour in the porcini soaking liquid and vegetable stock. Bring to a simmer.
5. Cover tightly with foil or a lid. Bake at 200°C (180°C fan) C for 40-45 min, until the barley is tender.
6. Remove the foil or lid, stir in crème fraîche, and return to the oven uncovered for 10-15 minutes to crisp up at the top and edges.
7. Optional: Just before serving, cook the extra mushrooms in a hot pan in some butter, scatter on top of the baked barley and finish with a sprinkle of chopped herbs.