VCE: Barley-Mushroom Pilaf With Sautéed Mushrooms

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* Exported from MasterCook *

 

Barley-Mushroom Pilaf With Sautéed Mushrooms

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 519

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce dried porcini -- , up to 1

(about 1/2 to 1 cup)

1 pound white mushrooms

5 tablespoons olive oil

OR a mixture of oil and butter

Salt and freshly milled pepper

2 garlic cloves -- chopped

1/2 cup dry white or red wine

1 onion -- finely chopped

1 cup pearl barley -- rinsed

1/4 cup chopped parsley

mixed with a little tarragon or rosemary

 

Serves 4 to 6

 

A hearty side dish or good filling for stuffed cabbage. This recipe makes

enough for 12 cabbage rolls.

 

Cover the dried mushrooms with 3 cups warm water. Set aside to soften for

at least 15 minutes, then remove and finely chop. Reserve the liquid and

add enough water to make 3 cups if necessary. Meanwhile, chop half the

fresh mushrooms and slice the rest.

 

Heat 2 tablespoons of the oil in a wide skillet over high heat. Add the

chopped fresh mushrooms and cook, stirring frequently, until well colored,

about 5 minutes. Season with salt and pepper, then add the dried

mushrooms, garlic, and wine. Reduce the heat to medium and cook until the

wine is absorbed and the pan is nearly dry, about 2 minutes.

 

In a 3-quart saucepan, heat a tablespoon of the remaining oil. Add the

onion and cook over medium heat until limp, 5 minutes. Add the barley,

stir in the cooked mushrooms, reserved mushroom liquid, and 1/2 teaspoon

salt. Bring to a boil. Lower the heat and simmer, covered, until tender,

35 to 40 minutes.

 

Meanwhile, sauté the sliced mushrooms in the remaining oil over high heat

until golden, about 5 minutes. Season with salt and pepper. Loosen the

cooked barley with a fork, toss it with the herbs, and pile it into a

serving dish. Garnish with the sautéed mushrooms.

 

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