Barley Mushroom Pilaf Recipe

Ingredients for Barley Mushroom Pilaf

• 2 cups chicken stock (or vegetable broth for vegetarian option)
• Dried Porcini Mushrooms
• 1 cup pearl barley
• Olive Oil
• Shiitake Mushroom Caps
• 1 medium onion, chopped
• 8 ounces button mushrooms, halved
• 1 teaspoon salt
• Dried Rosemary
• Dry Marsala
• Sherry Wine Vinegar

How to Make Barley Mushroom Pilaf

1. In a medium saucepan, combine 2 cups of chicken stock (or vegetable broth) and 1/4 cup dried porcini mushrooms. Bring to a boil, then reduce heat and simmer for 10 minutes to rehydrate the mushrooms.
2. Add 1 cup of pearl barley to the saucepan. Stir well to combine. Bring back to a boil, then reduce heat to low, cover, and simmer for 12 minutes, or until the barley is tender.
3. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add 8 ounces of sliced shiitake mushrooms, 1 medium chopped onion, and 8 ounces of halved button mushrooms. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped fresh rosemary.
5. Sauté for 5-7 minutes, or until the mushrooms are softened and lightly browned.
6. Pour in 1/2 cup of marsala wine and cook for 1-2 minutes, allowing the alcohol to cook off.
7. Stir in the cooked barley mixture and 1 tablespoon of balsamic vinegar. Cook for another 2 minutes, or until well combined and heated through.
8. Serve hot as a main course or a delicious side dish. Garnish with extra rosemary, if desired.