- 1 to 2 cups sliced crimini or wild mushrooms
- 1 to 2 tablespoons olive oil
- 1 small onion or shallot, diced
- 1 small leek, thinly sliced into half-moons
- 1 to 2 teaspoons fresh herbs, such as thyme or sage
- 1 to 2 teaspoons fresh parsley and/or fresh chives
- 2 cups cooked hulled barley (see note)
- Dried fruit or chopped nuts (optional)
Heat a saucepan until a few drops of water will “dance” on it. Add mushrooms and dry-sauté until they have released most of their juices, about 6 minutes. Add oil, onions or shallots, leeks and herbs; sauté until tender and beginning to brown.
Stir in cooked barley and toss together until heated through and flavors are blended. Add fruit or nuts, if desired.
Soak barley for a few hours or overnight before cooking. (This isn’t necessary but it gives a tender, easy-to-digest product.) Hulled barley can take from 45 to 90 minutes to cook. Pressure-cook a large batch, about 3 cups raw, and use it for soup and a few other treats.