Randy Mayor
4 servings (serving size: 1 1/4 cups pilaf and about 1/4 cup mushrooms)

The button mushrooms should be cooked in a cast-iron or heavy skillet instead of a nonstick skillet because you need high heat to get a nice browning. You could also use this hearty side dish as a filling for stuffed cabbage.

How to Make It

Step 1

Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.

Step 2

Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.

Step 3

Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.

Step 4

Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and sauté for 5 minutes or until browned. Top the pilaf with sautéed mushrooms.

Ratings & Reviews

rtomassetti's Review

June 17, 2011
I gave it a 3 because while I do love all the ingredients that the recipe required it did not turn out as great...the barley had no flavor whatsoever. But it could have been because i did not use the porcini mushrooms and i cut the ingredients in half so it would yield 2 servings, but i did not cut the barley in half just used 3/4 of a cup...So maybe my mistake could have messed it up but still...it should've had at least some flavor to it..

jesstheveg's Review

March 16, 2010
this was SO gross. i love cooking light and this is the first recipe of theirs that i haven't liked. i will never make this again and would not recommend trying it.

Belladonna714's Review

February 03, 2010
Awesome recipe! Added sliced beef tenderloin, and served with CL bittergreens salad.