Tonight's Dinner

[Guest guest]

I made this for dinner tonight with a salad from the garden (mostly). It

was delicious. It took a long time to cook but it was worth it in the

end.

 

* Exported from MasterCook *

 

Wild Mushroom & Barley " Risotto "

 

Recipe By : The Grains Cookbook by Bert Greene

Serving Size : 4 Preparation Time :0:00

Categories : Mushrooms Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp unsalted butter

1 tsp olive oil

1/3 lb fresh shiitake or other exotic mushrooms --

sliced

1 lg shallot -- minced

1 small clove garlic -- minced

1/3 cup dry white wine

1/2 cup pearl barley

3 1/2 cups homemade vegetable stock, or canned stock

fresh parsley -- chopped

Parmesan cheese -- freshly grated

 

Melt 1 tbsp of butter with the oil in a large heavy skillet over

medium-high heat. Add the mushrooms, cook, tossing constantly, until

lightly browned, about 4 minutes. Transfer to a bowl, using a slotted

spoon, and set aside.

 

Reduce the heat under the skillet to low. Add the remaining 1 tbsp

butter and stir in the shallots; cook 1 minute. Add the garlic; cook 4

minutes longer. Stir in the wine, scraping the bottom and sides of the

pan. Heat to boiling; boil until slightly syrupy, about 4 minutes.

Reduce the heat to medium-low, add the barley and mushrooms, and stir

until well coated with shallot mixture. Stir in 1 cup of the hot stock.

Cook, stirring frequently, until all liquid has been absorbed, about 15

minutes. (If the liquid absorbs too quickly, reduce the heat.)

 

Stir in another cup of stock and continue to cook, stirring frequently,

until all liquid has been absorbed, about 15 minutes.

 

Add another cup of stock and continue to cook, stirring frequently,

until all liquid has been absorbed, about 15 minutes.

 

Add the remaining 1/2 cup of stock and continue to cook until the barley

is tender and all liquid has been absorbed, about 15 minutes. Raise the

heat slightly if the mixture is too wet. Sprinkle with parsley, and

serve with Parmesan cheese if desired.

 

 

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