Mushroom and Barley Creamy “Risotto”
Don’t let the cooking time fool you. This is very easy. The walnut oil enhances the nutty flavor of the barley.
Cooking time 1 hour
Active time 15 minutes
1 1/2 cups of mixed mushrooms: I used portobello and shitaki
1 cup barley
3 cups water
1/2 tsp salt
1/2 cup dried cherries
2 garlic cloves
1 tablespoon plus 1 teaspoon walnut oil
1 small onion quartered then thinly sliced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup plus 3 tablespoons of beef broth
1/2 cup mascarpone cheese
Add barley, water and salt to a pot and bring to a boil. Reduce heat to low and simmer for 45-50 minutes until tender
In a separate pan, heat walnut oil and brown onions and mushrooms. Add garlic and lower heat to low. Cook down mushroom mixture over low heat for 15 minutes.
Add the extra teaspoon of walnut oil (and tablespoons of beef broth) as needed to keep from sticking. Once the barley has cooked, add to pan with mushrooms. Add the rosemary and thyme. Stir to combine.
Add remaining 1/2 cup of beef broth and mascarpone cheese and stir constantly until fully melted and bubbling.
Pairs great with Root Beer Beef Shanks
Magilla rating 10