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water pearl barley chicken broth shallots mixed wild mushrooms fresh sage rosemary salt freshly ground pepper portobello mushrooms Italian parsley
Viewed: 89 - Published at: 8 years agoIngredients
- 3 cups water
- 3/4 cup medium pearl barley
- 1 3/4 cups chicken broth
- 2 large shallots, peeled and minced
- 8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes
- 2 teaspoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 4 large portobello mushrooms
- 1 tablespoon chopped Italian parsley
Method
- Bring the water to a boil in a medium-size saucepan.
- Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
- Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers.
- Add the shallots and stir until most of the liquid has evaporated, about 2 minutes.
- Add the mushroom cubes and 1/4 cup of broth.
- Cook, stirring often, for 5 minutes.
- Pour in 1 cup of broth and stir, scraping the bottom of the skillet.
- Bring to a boil.
- Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes.
- Stir in the sage, rosemary, salt and pepper.
- Stir in the barley.
- Keep warm.
- Preheat the broiler.
- Brush both sides of the portobellos with the remaining 1/4 cup chicken broth.
- Season the underside lightly with salt and pepper to taste.
- Broil until softened, about 2 minutes per side.
- Place 1 mushroom on each of 4 plates and spoon the barley mixture over them.
- Garnish with parsley and serve immediately.
