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.
, finely chopped
, about 2 cups, sliced
enoki or beech
, about 1 1/2 cups trimmed
- 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.
Discard stems from shiitakes. Wipe caps clean with a damp paper towel.
Nutrition (per serving)
- 9 g,
- 51 g,
- 6 g,
- 6 g,
- 674 mg.
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.