Becky Luigart-Stayner; Melanie J. Clarke
4 servings (serving size: 1 1/2 cups)

Use vegetable broth to make this dish vegetarian. Serve with roasted asparagus.

How to Make It

Step 1

Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.

Step 2

While barley cooks, heat oil in a Dutch oven over medium-high heat. Add shiitake, onion, salt, rosemary, and presliced mushrooms; sauté 5 minutes. Stir in Marsala; cook 1 minute. Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.

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