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Ingredientes
- 1/2 c. dry porcini mushroom
- 1 c. boiling water
- 2 Tbsp. extra virgin olive oil, divided
- 3 c. button mushroom, minced
- 1/2 c. dry white wine
- 1/8 tsp black pepper
- 2 clv garlic, chopped
- 1 c. onion, finely minced
- 2 1/4 c. water
- 1 c. pearl barley, uncooked
- 1/2 tsp salt
- 1/4 c. fresh parsley, minced
- 1 Tbsp. butter
- 4 c. button mushrooms, sliced
Direcciones
- Combine the dry porcini mushrooms and boiling water in a bowl; cover and let stand for 15 min. Drain in a sieve over a bowl, reserving mushroom liquid.
- Finely chop porcini mushrooms; set aside.
- Heat 1 Tbsp. oil in a large cast-iron or possibly heavy skillet over high heat. Add in minced button mushrooms; cook for 5 min or possibly till browned, stirring occasionally. Reduce heat to medium. Add in porcini mushrooms, wine, pepper, and garlic; cook 1 minute or possibly till liquid almost evaporates. Remove from heat.
- Heat 1 Tbsp. oil in a large sauce-pan over medium heat. Add in onion; cook 3 min. Add in reserved mushroom liquid, 2-1/4 c. water, porcini mix, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 min or possibly till barley is tender. Fluff with a fork; stir in parsley.
- Carefully heat butter in a cast-iron or possibly heavy skillet over high heat. Add in the sliced button mushrooms, and saute/fry for 5 min or possibly till browned. Top the pilaf with sauteed mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 90 | 30% |
| Total Fat 10.28g | 13% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 329mg | 14% |
| Potassium 249mg | 7% |
| Total Carbs 43.73g | 12% |
| Dietary Fiber 8.6g | 29% |
| Sugars 2.21g | 1% |
| Protein 5.6g | 9% |
