Creamy Mushroom and Barley Pilaf Recipe

 Roberto Caruso

 

I can’t think of words to describe how delicious this recipe is which I found at the Chatelaine website with some few personal changes to make things easier and more efficient:

 

What You Will Need:

–   1 Tbsp of olive oil

–   1 finely chopped shallot (I’ve made this recipe without and it still tastes great)

–   1 cup of pearl barley

–   2 Tbsp of sherry

–   2 cups of sliced shiitake mushrooms

–   3 cups of vegetable broth

–   1 ½ cups of beech mushrooms (I’ve made this recipe with all shiitake mushrooms and it turned out just as good)

–   ¼ cup of grated parmesan cheese

–   fresh thyme leaves for garnish

 

What You Will Need to do:

1.   In a heated saucepan, add the olive oil and then shallot.

2.   Cook until it starts to soften.  This will probably take about a minute. 

3.   Add barley and stir until glossy.  This will also take about a minute. 

4.   Now add the sherry and stir often until barley has absorbed all of the liquid.

5.   Next, add shiitakes and broth.

6.   Bring to a boil, then reduce heat to medium-low.  Simmer, covered, stirring occasionally, until barley is tender, 18 to 20 minutes.

7.   Separate enokis and stir into pilaf.  Cook for 2 more minutes.  

8.   Stir in parmesan and season with pepper. Garnish with thyme and enjoy!

 

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