Barley with Dried Mushrooms

1. 1

   Put the porcini in a bowl and cover with hot water.

2. 2

   Put 2 tablespoons of the butter or oil in a medium saucepan over medium heat; a minute later, add the barley along with some salt and pepper and cook, stirring occasionally, until the barley is coated, just a minute or two.

3. 3

   Add the stock (you can substitute 1/2 cup porcini soaking liquid for part of the stock if you like), cover, and adjust the heat so the mixture simmers.

4. 4

   Cook for about 15 minutes, or until the barley is tender and the liquid absorbed.

5. 5

   When the mushrooms are tender, drain them.

6. 6

   Trim them of any hard parts and, if necessary, slice them (usually theyre already in quite small pieces so this wont be necessary).

7. 7

   Put the remaining butter or oil in a small skillet over medium heat and toss the porcini in this briefly, sprinkling them with a little salt and pepper.

8. 8

   When the barley is done, top it with the sauteed porcini, being sure to get all the mushroom juices (and butter or oil) out of the skillet.

9. 9

   Garnish and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.