Barley and Mushrooms

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Definitely on a mushroom kick, can you tell? Almost every other recipe lately has mushrooms! We just love them and when I saw this recipe that Barbara at Moveable Feasts posted I knew my family would love it! And they did. Really a fantastic recipe. Couldn't get them to have it with the yogurt or even a swirl of sour cream in theirs, but I used the Greek yogurt for mine and it was really even better. I've made this twice since Barbara first posted and we look forward to it again and again. And due to a severe cookbook addiction I also ended up buying the book it came from, Plenty by Yotam Ottolenghi, and have lots more recipes bookmarked!










Barley and Mushrooms with Greek Yogurtadapted by There's Always Thyme to Cook Source: Barbara @ Moveable FeastsRecipe from Plenty by Yotam OttolenghiPrintable Recipe
1/2 cup pearl barleyabout 1/2 ounce dried porcini mushroomsabout 1/2 ounce dried chanterelle mushrooms1 cup lukewarm water4 cups shiitake (stems removed) and button or cremini mushrooms4 tablespoons olive oil3 tablespoons butter2-3 fresh thyme sprigs, leaves only or 1 teaspoon dried2 cloves garlic, minced1/2 cup white wine2 tablespoons chopped parsley, some extra for garnishfresh lemon juice (1/2 lemon)Greek yogurt for toppingsalt and black pepper, to taste
Rinse the barley with cold water, then place in a medium-sized saucepan and cover with fresh water. Simmer for 30-35 minutes, or until tender. To rehydrate the dried mushrooms, place the porcini and chanterelles in a bowl and pour the lukewarm water over the mushrooms, set aside and let them sit for a while to soften.
Put the fresh mushrooms in a hot pan with the oil, half the butter and the thyme, and saute for about 8-10 minutes, until the mushrooms soften, stirring occasionally. Add the garlic and wine and simmer for another 5 minutes.
Add the porcini and chanterelles and the soaking liquid, you may have to strain the liquid to get rid of any grit left in the bowl or just don't pour the liquid at the bottom of the bowl. Season with salt and pepper. Simmer on low heat for about 10 minutes. Stir in the remaining butter with the parsley, lemon juice and cooked barley. Add more water if needed and taste for seasoning.
To serve, top with a spoonful of yogurt and a sprinkle of parsley or coriander.


Joining  Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 
AND
 Mosaic Monday at the Little Red House