Forest Mushroom and Barley Pilaf

Serves 4-6


  • 1/4 cup extra virgin olive oil
  • 1 small shallot, minced
  • 1 lb. fresh Chantarelle, Shiitake, Lobster or Cremini, thinly sliced
  • 1 garlic clove, minced or grated
  • 1 tbsp. pimento or paprika
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste
  • 2 cups naked (hull-less) barley
  • 1 cup grated Parmigiano-Reggiano or Pecorino Romano
  • 3 tbsp. fresh flat-leaf parsley, finely chopped
  • 8 cups water


Heat the oven to 375 degrees. Heat the olive oil in a large ovenproof pot over medium heat and saute the shallots for 3 minutes. Add the mushrooms and cook for five to 8 minutes, or until the mushrooms are tender. Add the garlic and cook for 1 minute, then stir in the paprika, rosemary, and 8 cups water. Bring to a simmer, season with salt and pepper and stir in the barley.

SKU: MNC-293 Category:

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