Recipe by Grace Lynn
This is one of the most popular cold-weather dishes at College of the Atlantic (COA) in Bar Harbor, Maine. COA have consistently earned top ratings from Princeton Review for campus dining. I got this recipe from Saveur Magazine. This is my ultimate comfort food!
- 2 ounces dried mushrooms, such as morels, chanterelles, shiitake, sliced
- 4 tablespoons olive oil
- 2 celery ribs, diced
- 1 medium yellow onion, peeled and chopped
- 1 carrot, peeled, trimmed, and diced
- 1 lb white mushrooms or 1 lb cremini mushroom, cleaned and sliced
- 3⁄4 cup pearl barley
- salt & freshly ground black pepper
- 1 leaf fresh parsley, chopped
Directions See How It's Made
- Put dried mushrooms and 4 cups hot water into medium bowl, cover, and set aside until mushrooms are hydrated, about 30 minutes. Lift mushrooms from soaking liquid with a slotted spoon, transfer to a plate, and set aside. Strain soaking liquid through a double layer of find cheesecloth or a paper coffee filter into another bowl and set aside.
- Heat oil in a medium pot over medium heat. Add celery, onions, and carrots and cook until onions are soft, 8-10 minutes. Add fresh mushrooms, increase heat to medium-high, and cook, stirring often, until mushrooms begin to fry, 5-8 minutes. Add hydrated mushrooms, strained soaking liquid, and 6 cups water and bring to a boil. Add barley, reduce heat to medium, and simmer, stirring occasionally, until barley is soft, about 45 minutes. Season to taste with salt and pepper. Add parsley just before serving.