Yogurt Patties with Barley, Mushrooms and Sun-Dried Tomatoes

Plenty of things to complain about, but also plenty of things to be thankful for. I don't have a reputation for being an optimist, but I am captivated and inspired by Plenty by Yotam Ottolenghi. Gorgeous photos, tempting recipes that will grace any vegetarian table, and lots of options for vegans too. This book is my newest obsession, though I have had it for a while now. I will not ramble, but just encourage you to explore this cookbook that has me drooling each and every time I pick it up. Some of the recipes are a bit time intensive, but well worth the while, especially if you want to impress your dinner guests. And then, I like to nourish myself and stimulate my palate at the same time. I am thinking a few black olives would also be a nice addition to this recipe.

Sort of like an easy risotto without extensive stirring, mushroom fans will not be disappointed. You can also serve the sauce over rice or any grain or flatbread.

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

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on April 1, 2012 Delicious yogurt-and-flour patties topped with a rich barley, mushroom and sun-dried tomato sauce Print this recipe Yogurt Patties: 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 Barley, Mushroom and Sun-Dried Tomato Sauce: 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 Instructions: Start making the patties by combining the flour, baking powder, sea salt, yogurt and parsley in a large bowl. Knead the dough for a minute or two until you have a rather dry dough, adding more flour as necessary. Wrap in plastic wrap and chill for an hour or two. Start making the sauce by cooking the barley in a small saucepan covered with several inches of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 - 25 minutes or until al dente. Drain and set aside. Meanwhile, soak the dried mushrooms in 1 cup of warm water. In a separate bowl, soak the sun-dried tomatoes in hot water. When the barley is finished, drain the sun-dried tomatoes and chop. In a large saucepan, heat the olive oil and half of the butter over medium-high heat. When hot, add the fresh mushrooms and thyme, and stir for 5 minutes or until the mushrooms are softened. Add the garlic and wine, and continue to cook until most of the liquid is absorbed. The next step is to add the dried mushrooms along with their soaking liquid, as well as sea salt and plenty of fresh cracked black pepper to taste. Turn the heat to low and simmer for 10 minutes. Stir in the remaining butter, sun-dried tomatoes, parsley, lemon curd or preserved lemon, lemon juice, and the cooked barley. Keep the ragout simmering on a low temperature, adding more water or white wine as desired for a smooth risotto-like consistency, while the patties are cooked. To finish off the patties, divide the chilled dough into 6 equal portions. On a floured surface, roll each piece into discs about 1/2-inch thick. Melt the butter and oil in a small saucepan over medium-low heat. Heat a small skillet over medium heat and brush with some of the butter and oil mixture when hot. Fry each patty separately for 2 minutes on each side or until both sides are golden brown, brushing the pan with more of the melted butter and oil as required. Keep the finished patties warm in the oven at a low temperature. To serve, transfer a patty or two to a plate, top with a generous portion of the sauce, a spoonful or two of yogurt, and a scattering of the remaining parsley and thyme. Makes 3 - 6 servings

More mushroom vegetarian dishes from Lisa's Kitchen you are sure to enjoy:
Hungarian Mushroom Soup
Vegetarian Mushroom Bourguignon
Quesadilla with Mushrooms
Cheddar and Mushroom Shirred Eggs

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Audio Accompaniment: Abakus - Igmatik ( Tripswitch Remix )