Creamy mushroom and barley pilaf for Meatless Monday

Prep 15 min
Total 40 min
Serves 4



1 tbsp
shallot, finely chopped
1 cup
pearl barley, rinsed
2 tbsp
170-g pkg
shiitake mushrooms, about 2 cups, sliced
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.


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

Prep Tip

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

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.

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