← Back to Search Results
sauteeing New American
Mushroom-Barley

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Italian culinary purists are up in arms about supposed American abuse of their cuisine, with dishes like this one being held up as evidence of sacrilege. So lambaste me, but not until you’ve tasted this dish, which resembles risotto in texture, but definitely is not risotto. Similar dishes are appearing with increasing frequency on the tables of restaurants with open-minded chefs. Serve with crisp vegetables, such as sliced fennel, dressed with olive oil, lemon, and shaved Parmigiano-Reggiano cheese.

Yield: 4 servings as a main course

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 garlic cloves, finely chopped
  • 4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size pieces
  • 1 cup pearl barley
  • 3 cups vegetable stock or water
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric
  • ½ cup grated Parmigiano-Reggiano cheese
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, chopped
  • Lemon wedges

Directions

Heat the oil in a heavy-bottomed saucepan over medium heat until a piece of onion sizzles when added. Add the onions; cook until lightly browned, about 5 minutes. Stir in the garlic and cook until it turns white, 30 seconds. Add the mushrooms; cook until soft, about 5 minutes more. Stir in the barley to coat.

Add the stock, salt, and turmeric; bring to a boil. Lower to a simmer. Cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed. Remove from heat.

Stir in the Parmigiano-Reggiano, pepper, and butter. Serve with lemon wedges.


© 2006 Jay Weinstein
 

Nutritional Information

Nutrients per serving (% daily value)

347kcal (17%)
1384mg (58%)
54g
11g
11g (17%)
0g
5g (23%)
4g
1g
19mg (6%)
6g
12g
60mg
560mg
53mcg RAE (2%)
6mg (11%)
184mg (18%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?