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• Button mushroom-120 gms
• Barley-20 gms (soaked overnight)
• Butter-20 gms
• Olive oil-25 ml
• Garlic-5 gms
• Sage-2 gms
• White wine-20ml
• Salt-5 gms
• Black pepper -4 gms
• Vegetable stock- 100 ml
• Double cream-20 ml
• Extra virgin olive oil-10 ml

1. Drain excess water from barley and put aside. Now heat a large pan, add barley and water into it and bring it to a boil. Reduce the heat, cover and simmer for 45 minutes. 
2. Clean and slice the mushrooms. 
3. In a hot pan, heat some butter and olive oil. Sauté the mushroom and garlic.
4. Once it's slightly brown, slash in white wine and sage. Adjust seasoning and keep aside.
5. In a blender, puree the mushroom mixture and strain it.
6. Then in a pan, take the mushroom puree, barley and stock, and boil. 
7. Finally simmer it for a minute; add the double cream and adjust the seasoning. 
8. Drizzle it with extra virgin olive oil.
9. Serve hot.