Cherry & Dennis Helper Habitat
Finnish Barley, Cabbage and Mushroom Bake
芬蘭大麥椰菜蘑菇焗盤
Recipe overview
Barley, cabbage and mushrooms bake in a light savoury milk custard, soft yet still pleasantly textured.
01
Ingredients
Main ingredients
- 300 g pearl barley
- 500 g Cabbage
- 350 g mushroom
- 1 piece onion
- 700 ml vegetable stock
- 300 ml milk
- 2 piece egg
- 30 g butter
- 80 g semi-hard cheese
Seasonings
- 1 tsp salt
- 1/2 tsp Black pepper
- 1/4 tsp nutmeg
02
Tools
- knife
- cutting board
- stockpot
- colander
- frying pan
- mixing bowl
- baking dish
- oven mitts
03
Steps
Step 1
Rinse the pearl barley
Put the barley in a sieve and rinse under cold water until the draining water runs clear.
Step 2
Simmer barley until nearly tender
Combine barley and stock, bring to a gentle simmer, and cook uncovered for 20 minutes until nearly tender.
Step 3
Drain the barley
Drain the barley thoroughly and spread it briefly in the colander so steam escapes.
Step 4
Slice cabbage and onion
Remove the cabbage core, slice the leaves into 1 cm ribbons, and thinly slice the peeled onion.
Step 5
Slice the mushrooms
Wipe the mushrooms clean and slice them evenly about 5 mm thick.
Step 6
Soften cabbage and onion
Melt half the butter over medium heat and cook cabbage and onion for 7 minutes until softened.
Step 7
Cook mushrooms until reduced
Add the remaining butter and mushrooms; cook over medium-high heat until their liquid evaporates and edges brown.
Step 8
Whisk milk, eggs and nutmeg
Whisk milk, eggs and nutmeg until completely blended with no streaks of egg white.
Step 9
Combine barley and vegetables
Combine drained barley, cabbage, onion and mushrooms; season evenly with salt and pepper.
Step 10
Transfer to the baking dish
Spread the mixture level in a buttered baking dish without compacting the grains.
Step 11
Pour over custard and add cheese
Pour the custard slowly across the whole dish and scatter the grated cheese in an even layer.
Step 12
Bake until set and golden
Bake at 190°C for 30 minutes, until the centre is set, the edges bubble, and the top is golden.
Common mistakes
- Fully cooking the barley before baking makes it mushy; drain it while still slightly firm.
Tips
Cook the mushrooms until their moisture is gone so they do not dilute the custard.
