Rating: 3 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Recipe by Cooking Light December 2000

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups pilaf and about 1/4 cup mushrooms)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

322 calories; calories from fat 30%; fat 10.8g; saturated fat 2.9g; mono fat 5.9g; poly fat 1.2g; protein 8.4g; carbohydrates 51.7g; fiber 10.7g; cholesterol 8mg; iron 3.2mg; sodium 338mg; calcium 41mg.
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