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Yogurt Patties with a Barley, Mushrooms and Sun-Dried Tomato Sauce


Yogurt Patties with a Barley, Mushrooms and Sun-Dried Tomato Sauce Recipe

Ingredients:
  • 1 cup + 2 teaspoons whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup whole fat or Greek yogurt
  • 3 tablespoons fresh parsley, trimmed and chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup pearl barley, well rinsed
  • 1 oz dried mushrooms (I used a mix of porcini, chanterelle, shiitake, portobello and oyster)
  • 4 - 5 sun-dried tomatoes
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 2 cups fresh button mushrooms, sliced
  • 2 cups fresh shiitake mushrooms, sliced
  • 3 sprigs fresh thyme, stem removed and finely chopped (reserve some for garnish)
  • 1 clove garlic, crushed or finely minced
  • 2/3 cup dry white wine
  • sea salt to taste
  • freshly crack black pepper to taste
  • 2 tablespoons fresh parsley, trimmed and chopped (reserve some for garnish)
  • 2 teaspoons lemon curd or preserved lemon
  • juice of 1 lemon
  • 4 - 6 tablespoons whole fat or Greek yogurt
Directions:
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