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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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a main course or a side dish , you decide. you can use vegetable broth to make this for vegetarians Ingredients:
3 cups chicken stock |
1/3 cup dried porcini mushrooms |
1 1/2 cups quick cook barley |
2 tablespoons olive oil |
3 cups shiitake mushroom caps, quartered |
2 large onions, chopped |
3 cups button mushrooms, sliced |
salt, pepper |
1/2 teaspoon dried rosemary |
1/4 cup dry marsala |
2 teaspoons sherry wine vinegar |
Directions:
1. combine chicken stock and porcinis in a saucepan.
2. bring to boil and stir in barley.
3. cover, reduce to simmer, cook 12 minutes until tender meanwhile, in a large pan heat oil.
4. add shiitakes, onions, button mushrooms, salt, pepper, rosemary and saute 5 minutes until softened.
5. add marsala, cook for 1-2 minutes more.
6. stir in barley mixture and vinegar, cook 2 minutes more until well mixed.
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