Ottolenghi Portobello Mushrooms with Pearl Barley Recipe

Ingredients

• 100g unsalted butter
• 15 sprigs of thyme
• 6 large Portobello mushrooms
• 180ml dry white wine
• 250ml vegetable stock
• 2 garlic cloves, finely sliced
• coarse sea salt and black pepper
• 1 tbsp sunflower oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 750ml vegetable or chicken stock
• 110g pearl barley
• 1 quarter of a preserved lemon, flesh removed and skin finely chopped
• 50g feta cheese, crumbled
• 1 tbsp chopped flat-leaf parsley
• 2 tsp thyme leaves
• 2 tbsp purple basil sprouts, radish sprouts, or purple basil leaves, shredded
• 1 tbsp olive oil