- 1/2 cup dried Porcini mushrooms
- 1 cup hot (boiling) Water
- 2 tablespoons of Olive oildivided for use
- 3 cups chopped Button top mushroom
- 1/2 cup White wine
- 1/8 teaspoon Black pepper
- 2 minced Garlic cloves
- 1 cup minced Onion
- 1/4 cups cool Water
- 1 cup Pearl barleyuncooked
- 1/2 teaspoon Kosher salt
- 1/4 cup chopped Parsley
This is a comforting vegan barley and mushroom pilaf recipe packed with a variety of earthy and healthy flavors. You can add other veggies to the beans and mushrooms while keeping the same deliciousness.
If you are serving this dish for a non-vegan friend, you can top it with a little bit of cheese.
by Taran Z @ flickr
Mix the porcini (dried) mushroom with the boiling water; cover and set aside for 15 minutes to rehydrate.
Drain the mushrooms and reserve the liquid for later use.
Chop the mushrooms, then set them aside.
In a cast-iron skillet, heat 1 tablespoon of the oil to high; add the chopped button mushrooms and cook for 5 minutes until brown.
Reduce the heat, add the porcini mushrooms, pepper, wine, and garlic and cook for another 1 minute until almost dry. Remove from the heat and set aside.
In a saucepan, heat the other tablespoon of oil to medium; add the onion and cook for 3 minutes.
Add the reserved liquid from the mushrooms; porcini/button mushroom barley mix, then add the 1/2 teaspoon of salt.
Cover and let it boil on low heat and simmer the mixture for 35 minutes or until it becomes tender.
Fluff the mixture with a fork and stir in the parsley before serving.