Barley Pilaf with Sautéed Mushrooms

Barley Pilaf with Sautéed Mushrooms
Photo by Randy Mayor

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 3 cups chopped button mushrooms (about 8 ounces)
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup boiling water
  • + 7 more ingredients
    • 2 ¼ cups water
    • ¼ cup chopped fresh parsley
    • 4 cups sliced button mushrooms (about 8 ounces)
    • 1 cup uncooked pearl barley
    • 1 cup finely chopped onion
    • 2 garlic cloves, minced
    • ½ cup dry white wine

Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mu...

View full recipe at My Recipes

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