¼ cup Butter
½ cup All Purpose Heritage Flour
½ cup Cornmeal
½ Tbs Sugar
½ tsp Salt
1½ tsp Baking powder
¼ tsp Baking soda
1 each Egg Large
1 tsp White Vinegar
¾ cup Milk (Not Inc.)
2 Tbs Olive oil
4 Tbs Butter
1 g Thyme 1 sprig
2 each Garlic #2 Clove
1 cup vegetable stock
1 Tbs White wine vinegar
1 Tbs Lemon Juice (Fresh)
1 Cup barley
Preheat oven to 400f and position your baking rack in the center of the oven. Grease a 9inch square baking
dish (or if you have a 9inch cast iron skillet it cooks beautifully in that) or whatever you have in your kitchen. Pop the empty dish into the oven to get heated up.
Melt your 1/4c butter, set aside to slightly cool.
Add the white vinegar to your milk and let stand for a minute or two to create your own buttermilk.
In a large bowl pour in your jar #1 (flour/cornmeal/bakingsoda/bakingpowder/sugar mixture) and add 1/2 tsp of
salt. Whisk together. Form a little well in the center of the flour mixture and pour in the newly formed
buttermilk and the egg. Whisk together. Add the melted butter and mix till just combined, don't overly mix.
Take out the not hot pan from the oven and pour in the batter. It should make a beautiful sizzle sound! Pop
it back in the oven for 20-25 minutes or until a toothpick comes out clean. Let it cool for 10-15 minutes
While the cornbread is sizzling in your oven it's now time to turn your attention on mushrooms and barley!
Rinse your barley in cold water and then put in a medium saucepan. Cover well with water and bring to a
simmer. Simmer for 30 minutes, or until the barley is al dente. Drain and set aside.
Veg Prep: Tear apart the oyster mushroom in thin strips. Cut the portobellos in bite sized chunks. Pick the
thyme off the sprig and dice. Prepare your stock. Crush and dice your garlic.
In a heavy frying pan add the 2TB of olive oil and heat up on medium high. Add the mushrooms and toss. Add
half of the butter (2TB) and thyme. Sauté for 5 minutes, stirring every so often. Once the mushrooms have
softened add the garlic and white wine vin/lemon juice mixture. Let the mixture bubble away for a minute,
then add the stock. Simmer on medium low heat for 10 minutes. Stir in the cooked barley and add the remaining
butter (2TB) and stir in to finish.
Season with salt and pepper. You should have a thick mushroom stew in
front of you begging to be served on cornbread.