Barley with Sauteed Mushrooms


I find the combination of mushrooms and barley irresistible. The nuttiness of the barley and the earthiness of the mushrooms are a match made in heaven. This delicious side is perfect to serve with some roast chicken. It is also great eaten at room temperature so it is perfect for entertaining. Give it a try, I bet you will love it.


Ingredients for Barley with Sauteed Mushrooms:


1 cup pearl barley

10 ounce package mushrooms, cleaned, sliced and stems discarded

1/4 cup chopped shallots, about two large ones

2 tablespoons chopped parsley

2-3 sprigs fresh thyme

3 tablespoons extra virgin olive oil

Kosher salt

pepper


Time-Saving Tip: The mushrooms, shallots, and parsley can be prepped in advance. The barley can be cooked in advance, cooled, and then the recipe can be finished later.


Let's see what we need.




Let's cook.



Bring a pot of salted water to a boil. Once the water is boiling add the barley. Simmer for about 15-25 minutes until barley is tender.



Once the barley is tender, strain. Spread onto a parchment paper lined sheet pan and let cool. At this point, you can put this aside until use later or proceed with the recipe.



Add the olive oil to the pan and heat. Once the oil is hot add the mushrooms and season with salt and pepper. Saute on medium high heat a minute or so and throw in the thyme. After a minute or two, the mushrooms will start to look a little wet. At this point add the shallots and continue sauteeing for another minute or so. Now you can add the barley. Season with salt and pepper and quickly saute until hot. Add the parsley and adjust seasoning. Remove the thyme sprigs and save them for garnish.


It's ready. This Barley and Sauteed Mushrooms are so good. Everyone loves it. I doubt that you will have any leftovers but if you do...throw a sunnyside egg on it for breakfast.


Enjoy!

2018 Cranberry Walk