Yogurt Patties with Barley, Mushrooms and Sun-Dried Tomatoes

yogurt patties with mushroom gravy
plenty of factors to whinge approximately, but additionally lots of things to be pleased about. I do not have a popularity for being an optimist, but i am captivated and inspired through lots through Yotam Ottolenghi. suitable pics, tempting recipes as a way to grace any vegetarian table, and lots of options for vegans too. This e book is my latest obsession, although i've had it for some time now. i'm able to now not ramble, but simply inspire you to discover this cookbook that has me drooling every and every time I choose it up. a number of the recipes are a bit time intensive, however well worth the at the same time as, particularly in case you want to impress your dinner visitors. after which, i like to nourish myself and stimulate my palate on the identical time. i am wondering a few black olives could also be a pleasing addition to this recipe.

type of like an clean risotto with out large stirring, mushroom fans will now not be upset. you could also serve the sauce over rice or any grain or flatbread.

Yogurt Patties:

  • 1 cup + 2 teaspoons whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • half of teaspoon sea salt
  • three/four cup entire fat or Greek yogurt
  • 3 tablespoons fresh parsley, trimmed and chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Barley, Mushroom and solar-Dried Tomato Sauce:
  • half cup pearl barley, nicely rinsed
  • 1 oz.dried mushrooms (I used a mixture of porcini, chanterelle, shiitake, portobello and oyster)
  • four - 5 sun-dried tomatoes
  • 2 tablespoons olive oil
  • five tablespoons unsalted butter
  • 2 cups sparkling button mushrooms, sliced
  • 2 cups sparkling shiitake mushrooms, sliced
  • three sprigs sparkling thyme, stem eliminated and finely chopped (reserve a few for garnish)
  • 1 clove garlic, overwhelmed or finely minced
  • 2/three cup dry white wine
  • sea salt to taste
  • freshly crack black pepper to taste
  • 2 tablespoons sparkling parsley, trimmed and chopped (reserve a few for garnish)
  • 2 teaspoons lemon curd or preserved lemon
  • juice of one lemon
  • 4 - 6 tablespoons whole fats or Greek yogurt


  1. begin making the patties by means of combining the flour, baking powder, sea salt, yogurt and parsley in a huge bowl. Knead the dough for a minute or two till you have got a as an alternative dry dough, adding greater flour as vital. Wrap in plastic wrap and chill for an hour or .
  2. begin making the sauce via cooking the barley in a small saucepan protected with numerous inches of water. bring to a boil over medium-high warmness, then reduce the warmth to low, cover, and simmer for 20 - 25 minutes or till al dente. Drain and set apart.
  3. meanwhile, soak the dried mushrooms in 1 cup of heat water. In a separate bowl, soak the sun-dried tomatoes in hot water. whilst the barley is finished, drain the sun-dried tomatoes and chop.
  4. In a huge saucepan, warmness the olive oil and 1/2 of the butter over medium-excessive heat. when hot, upload the fresh mushrooms and thyme, and stir for five minutes or till the mushrooms are softened. upload the garlic and wine, and continue to prepare dinner till most of the liquid is absorbed.
  5. the subsequent step is to feature the dried mushrooms in conjunction with their soaking liquid, as well as sea salt and plenty of fresh cracked black pepper to flavor. flip the heat to low and simmer for 10 minutes. Stir within the final butter, solar-dried tomatoes, parsley, lemon curd or preserved lemon, lemon juice, and the cooked barley. preserve the ragout simmering on a low temperature, adding greater water or white wine as favored for a smooth risotto-like consistency, at the same time as the patties are cooked.
  6. to complete off the patties, divide the chilled dough into 6 identical quantities. On a floured floor, roll each piece into discs about half-inch thick. melt the butter and oil in a small saucepan over medium-low heat. warmness a small skillet over medium warmness and brush with some of the butter and oil mixture when hot. Fry every patty one by one for two mins on every side or until each facets are golden brown, brushing the pan with greater of the melted butter and oil as required. keep the finished patties warm within the oven at a low temperature.
  7. To serve, switch a patty or two to a plate, pinnacle with a generous portion of the sauce, a spoonful or two of yogurt, and a scattering of the final parsley and thyme.