Creamy Mushroom and Barley Pilaf Recipe
December 5, 2012 Leave a comment

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!