Method

• 1.
  Bring the stock almost to the boil in a medium saucepan over high heat. Remove from heat and stand, covered, to keep warm.
• 2.
  Heat one-third of the butter and 2 tsp of the oil in a heavy-based, large, deep frypan over medium-high heat. Cook one-third of the mushrooms, stirring occasionally, for 5 minutes until golden.
• 3.
  Season with salt flakes and freshly ground black pepper and transfer to a plate. Repeat with oil, remaining butter and mushrooms in 2 more batches, adding garlic to the last batch in the last 1 minute of cooking. Set mushrooms and garlic aside and cover to keep warm.
• 4.
  Heat the remaining 1 1/2 tbs oil in the same pan over medium heat. Cook the eschalot, bay leaf and thyme, stirring occasionally, until golden. Add the barley and stir until well coated. Add the wine and cook, stirring occasionally, for 2 minutes until wine evaporates. Add 1 cup of stock and cook until stock reduces (you’ll only need to stir once or twice to make sure the barley is not sticking to base of pan).
• 5.
  Keep cooking and adding stock gradually (you may not need to use it all), stirring occasionally, for 45-50 minutes until barley is just tender and stock is absorbed. Stir through mushrooms and parmesan. Serve with dollops of stracciatella.