Wild Mushroom-Barley "Risotto" with Sage

Wild Mushroom-Barley "Risotto" with Sage
Photo by Randy Mayor


  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 1 cup uncooked pearl barley
  • 1 tablespoon butter
  • 2 cups water
  • 1 ½ teaspoons sea salt
  • 4 cups Rich Porcini Stock
  • 1/8 teaspoon freshly ground black pepper
  • + 4 more ingredients
    • 8 cups thinly sliced shiitake mushroom caps (about 1 pound)
    • 1 cup finely chopped onion
    • 1 tablespoon olive oil
    • 2 teaspoons chopped fresh sage

Combine barley and water in a bowl. Let stand for 2 hours; drain. Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes. Add barley, Rich Porcini Stock, and sage to the onion...

View full recipe at My Recipes


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