Photo: Rob Culpepper; Styling: Hagen Stegall
Hands-on Time
1 Hour
Total Time
1 Hour 45 Mins
Serves 6 (serving size: 1 1/2 cups)

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

How to Make It

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.

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

Ratings & Reviews

karins's Review

January 06, 2014

LDombeck's Review

January 28, 2014
If you like mushrooms, this is the dish for you. Really nice earthy mushroom flavor. My only complaint is that is seemed to take forever to make. I think they missed a step. After adding the 8 cups water and mushrooms, it needed to come to a boil, THEN reduce heat and simmer an hour. So that added some extra time. I just wasn't factoring that in. So if you have the time, then go for it.

Limilley's Review

December 10, 2013