Porcini Mushroom and Barley Pilaf

READY IN: 1hr 5mins
Recipe by Mad Maryno

A yummy autumn dish that was featured in the October 2006 edition of Chatelaine Quebec. I veganized it.

Top Review by Garlic Chick

I had recently purchased some barley because I'm trying to branch out into some new foods. I chose this recipe because it did not need to be baked (it's 105F outside, better not to heat up the house) and I liked the ingredients. I just had the regular button mushrooms on hand so decided to use those. I cooked them in a bit of butter and olive oil set them aside. I upped the broth since I now did not have the broth from reconstituting the dried procinis. I used mushroom broth but other than the changes mentioned, followed as written. I served this with chicken and it was heavenly. Thanks for posting, Mad Maryno, this was a great one for a barley virgin like me!

Ingredients Nutrition


  1. In a glass bowl, put the porcini mushrooms. Add the boiling water and let sit for 30 minutes.
  2. Take out the mushrooms and RESERVE the water.
  3. In a pot, over medium heat, heat the oil and add the onion. Cook for 3-4 minutes until the onion becomes translucent. Add the garlic and barley and cook, while stirring, for about a minute.
  4. Add the mushroom broth, the vegetable broth, the bay leaf, the thyme and salt and pepper, to taste. Simmer, covered, on low heat, for 45 minutes.
  5. When ready to serve, remove the herbs and add the mushrooms.
  6. Serves 4 as a main dish or 8 as a side dish.

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