Mushrooms, fermented barley, caramelised yogurt by Leandro Carreira

Leandro Carreira

Leandro Carreira

1st May 2018

Mushrooms, fermented barley, caramelised yogurt by Leandro Carreira

Mushrooms, fermented barley, caramelised yogurt by Leandro Carreira

Leandro will be taking part in 'Taste of London' next month - www.thestaffcanteen.com/Editorials-and-Advertorials/10-minutes-with-leandro-carreira-chef-patron-and-founder-londrino-plus-win-tickets-to-taste-of-london

Ingredients

  • For the fermented barley;
  • 200g of soft cooked barley
  • 60g koji
  • 13g salt
  • For the mushrooms;
  • 200g Greek yogurt
  • 30ml olive oil
  • 50g butter
  • 50g girolle mushrooms
  • 10g salt
  • 50g pied du mutton
  • 50g black trumpets
  • 50g oyster mushrooms
  • Sorrel leaves

Method

Mix the cooked barley with the koji and leave at room temperature for 2 days, covered with cling film, making to sure to mix it each day with clean hands.
Once the barley is inoculated, sprinkle with the salt and place into a glass preserving jar. Press down and leave it to ferment in a dark, room temperature space.
The above takes at least 1 year to ferment properly.
(If you are looking for a quicker fix, the other option is to ferment 200g barley by mixing with 2.5g of the salt and 100ml of water in a glass jar, pressing the mixture down firmly in a jar, then sprinkling with a pinch more of the salt and covering with a lid. This will be ready in 2 weeks at room temperature.)
This can be made with any mushrooms, either wild or cultivated.
Grab a jar with a lid, put the yogurt inside. Fill a medium sized cooking pot with water and put the jar inside. Turn the oven on 140c. When warm, put the pot with the jar in the oven, cover with a lid and slow-cook for 13 hours.
Strain the yogurt, then blitz with the olive oil and season with salt until very smooth.
Take some of the fermented barley and mix with the yogurt, it’s up to you the proportions - I like 1 part yogurt to 2 parts barley.
Sauté the mushrooms in butter, then serve with the fermented barley and yoghurt mix.
Shave some raw white mushrooms and garnish the dish alongside some sorrel leaves.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.