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Roberto Caruso
Ingredients
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 cup pearl barley, rinsed
- 2 tbsp sherry
- 170 g pkg shiitake mushrooms, about 2 cups sliced
- 3 cups vegetable broth
- 170 g pkg enoki or beech mushrooms, about 1 1/2 cups trimmed
- 1/4 cup grated parmesan cheese
- fresh thyme leaves (optional)
- Heat a medium saucepan over medium. Add olive oil, then shallot. Cook until it starts to soften, about 1 min. Add barley and stir until glossy, about 1 min. Add sherry and stir often until barley has absorbed all of the liquid, about 1 min. Add shiitakes and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until barley is tender, 18 to 20 min.
- Separate enokis and stir into pilaf. Cook for 2 more min. Stir in parmesan and season with pepper. Garnish with thyme.
-
Wine Pairings:
Give this comforting Creamy Mushroom & Barley
Pilaf the edge it deserves with a play of friendly
opposites from a juicy pinot noir. Ripe cherry
heightens and brightens earthy shiitake mushrooms
and barley, and Cono Sur winemakers
never fail to bring a bargain to the bottle.
Cono Sur Pinot Noir, Chile, $11. -
Prep Tip:
Discard stems from shiitakes. Wipe caps clean with a damp paper towel.
- 281 calories
- 9 g protein
- 51 g carbohydrates
- 6 g fat
- 6 g fibre
- 674 mg sodium
