Recipe: Barley Pilaf with Sauteed Mushrooms

BARLEY PILAF WITH SAUTEED MUSHROOMS

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
2 tablespoons olive oil, divided use
3 cups chopped button mushrooms* (about 8 ounces)
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup finely chopped onion
2 1/4 cups water
1 cup uncooked pearl barley
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 tablespoon butter
4 cups sliced button mushrooms (about 8 ounces)

Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.

Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally.

Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook 3 minutes.

Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender.

Fluff with a fork; stir in parsley; set aside and keep warm.

Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and saute for 5 minutes or until browned. Top the pilaf with sauteed mushrooms.

*The button mushrooms should be cooked in a cast-iron or heavy skillet instead of a nonstick skillet because you need high heat to get a nice browning.

VARIATION:
You could also use this hearty side dish as a filling for stuffed cabbage

Servings: 4 (serving size: 1 1/4 cups pilaf and about 1/4 cup mushrooms)
Source: Deborah Madison; Cooking Light, December 2000