Mushroom-Barley Pilaf

Mushroom-Barley Pilaf

Fried mushrooms never grow old. ;)

Mushroom-Barley Pilaf

Adapted from Vegetarian Cooking for Everyone by Deborah Madison


1 ounce dried mushrooms
1 pound fresh mushrooms
5 Tbsp olive oil
salt and pepper
2 cloves garlic, minced
1/2 cup dry white wine
1 onion, diced
1 cup pearl barley


Soak the dried mushrooms in about 3 cups warm water, for about 15 minutes. Slice the mushrooms and reserve the water. In a stock pot, heat 2 Tbsp of olive oil and fry the onion until translucent. Add the garlic and fry until fragrant. Add the barley, the soaked mushrooms, a pinch of salt and the soaking water. Simmer for about 30 minutes until the barley is tender.
Meanwhile, heat the remaining oil and fry the fresh mushrooms until well browned. Add the wine and reduce by half. When the barley is nearly done, transfer the fried mushrooms to the pot and stir in. Add salt and pepper to taste.

1 comment:

hanseata said...

Sounds really nice. So far, I used barley only in bread or as cereal.