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!
Soy Citrus Scallops with Soba Noodles
