Creamy mushroom and barley pilaf for Meatless Monday



15 min


40 min



Creamy mushroom and barley pilaf for Meatless Monday

Creamy mushroom and barley pilaf.
Roberto Caruso.

Packed with mushrooms, a sprinkle of parmesan and a boatload of flavour.


  • 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
  • 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.

Prep Tip

Discard stems from shiitakes. Wipe caps clean with a damp paper towel.

Nutrition (per serving)

  • Calories
  • 281,
  • Protein
  • 9 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 6 g,
  • Fibre
  • 6 g,
  • Sodium
  • 674 mg.
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.