MUSHROOM & BARLEY RAGOUT

By BobD

Ingredients

• 1 tablespoon olive oil
• 1 pound shiitake mushrooms, sliced
• 2 pounds white mushrooms, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup barley
• 2 cups water
• 2 tablespoons minced parsley

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes. Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes. Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender. Remove from heat. Stir in the parsley.