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Receta Barley Pilaf With Sauteed Mushrooms
by Global Cookbook

Barley Pilaf With Sauteed Mushrooms
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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

  1. 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.
  2. Finely chop porcini mushrooms; set aside.
  3. 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.
  4. 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.
  5. 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.