Prep 15 mins
Cook 50 mins
A yummy autumn dish that was featured in the October 2006 edition of Chatelaine Quebec. I veganized it.
- 26 g dried porcini mushrooms (1 baggie)
- 375 ml boiling water (1 cup and a half)
- 30 ml olive oil (2 tablespoon)
- 1 onion, finely minced
- 1 garlic clove, finely minced
- 150 g barley (3/4 cup)
- 175 ml vegetable broth (3/4 cup)
- 1 dried bay leaf
- 1 sprig fresh thyme
- salt and pepper, to taste
- In a glass bowl, put the porcini mushrooms. Add the boiling water and let sit for 30 minutes.
- Take out the mushrooms and RESERVE the water.
- 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.
- 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.
- When ready to serve, remove the herbs and add the mushrooms.
- Serves 4 as a main dish or 8 as a side dish.
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!