Mushroom #3 – Barley Pilaf

April 30th, 2010 / Comments 0

Mushrooms are a low fat source of vitamins and minerals and they also deliver plenty of umani, also called the fifth taste after sweet, sour, salty and bitter. v mushroom sliced 01 Mushroom #3   Barley Pilaf

Adding mushrooms to most savory dishes make them taste better. I made Mushroom Pilaf for a ‘welcome home’ potluck dinner on Saturday night. This vegetarian dish was made with barley rather than rice and topped with sour cream. It was delicious. Here’s how I did it:

Mushroom Pilaf

I pre-heated the oven to 350 degrees and prepared a half-pound of sauteed mushrooms. I sauteed two medium onions in three tablespoons of butter in a two-quart saucepan. When the onions were translucent, I stirred in one cup of rinsed, pearl barley and cooked it for two minutes. I added half a cup of white wine and stirred until it came to a boil and then transferred the barley mixture to an ovenproof casserole. I added two and a half cups of boiling vegetable stock and the sauteed mushrooms. I put the covered casserole into the oven and after 40 minutes, the liquid was absorbed and the barley was tender. I used a fork to fluff the pilaf and to stir in two tablespoons of chopped, flat-leaf parsley, a pinch of cayenne, salt and pepper.

The most common varieties at my market are white button mushrooms, Portobello, and shitake. They are available year round and are interchangeable in most recipes. Although I used white button mushrooms in these recipes, any single variety or combination of mushrooms (as long as you are certain they are non-poisonous) will work.

Mushroom Barley Pilaf List

  • mushrooms
  • onions
  • butter
  • pearl barley
  • white wine
  • vegetable stock
  • flat-leaf parsley
  • cayenne
  • salt and pepper
>> Print This Post <<

Tagged: ,

• Leave a Reply

You are reading:

Mushroom #3 – Barley Pilaf at Vermont food from a country kitchen – Carol Egbert.com

More Info: