1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
How to Make It
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 mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.
One of the better barley/mushroom dishes out of the many I've made. The Rich Porcini Stock definitely adds a depth of rich flavor, and the creaminess of the butter stirred in just at the end is great. The sage flavor got drowned under all the savory mushroom taste - I recommend stirring in a little fresh sage just before serving, or garnishing with sage sprigs!
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