Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The mushroom mix here is a winning combo, but you can use any fresh variety that's readily available in your market.

Jeanne Kelley
Recipe by Cooking Light December 2013

Gallery

Credit: Rob Culpepper; Styling: Hagen Stegall

Recipe Summary test

hands-on:
1 hr
total:
1 hr 45 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; sauté 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

273 calories; fat 7.1g; saturated fat 2.9g; mono fat 2.9g; poly fat 0.7g; protein 12.6g; carbohydrates 38.5g; fiber 8.1g; cholesterol 12mg; iron 2.9mg; sodium 398mg; calcium 199mg.
Advertisement