Prep 10 mins
Cook 50 mins
From "Dining In"
Make and share this Portabella Mushrooms With Barley recipe from Food.com.
- olive oil, for coating
- 4.92 ml olive oil
- 1 large onion, diced
- 141.74 g fresh portabella mushrooms, chopped
- 1 garlic clove, minced
- 236.59 ml barley, uncooked, soaked in water overnight
- 354.88 ml water or 354.88 ml soup stock
- 78.07 ml dry white wine
- 0.59 ml salt
- 29.58 ml grated parmesan cheese (optional)
- Coat a large, nonstick frying pan with olive oil (thin layer, just to coat). Add one more teaspoon of olive oil to the bottom of the frying pan and heat over medium flame. Add diced onion, mushrooms, and garlic; saute until mushrooms are tender. Add barley and next three ingredients. Bring to a boil. Cover, reduce heat, and simmer for about 1/2 hour, until barley is tender and most of the water is absorbed. Remove from heat and let stand 5 minutes. Sprinkle with cheese, if desired. Serve warm.
I have to say, I LOVED this dish! It was simple but very complex flavors. It did feel like a DINING IN experience. I never cooked with barley before. In my store, I found "pearled" barley which did not specify that it should be soaked so I skipped that step. The finished product reminded me of a risoto sort of. I don't care for the consistency of risoto but lobe that the barley here had kinda chewey texture, not as bland and creamy as a risoto. PLUS it was MUCH easier and had the depth of flavor! Thanks Brokenburner for posting!