1/2 to 1 cup freshly grated Parmesan-type cheese (or use Romano, Asiago, etc.)
Combine porcini mushrooms with 1 cup hot water and set aside.
Chop fresh mushrooms. Dice onion and mince garlic. Heat olive oil in a wide
skillet over medium-high heat. Add fresh mushrooms, onion and garlic and cook
about 10 minutes, stirring occasionally, until they start to brown. Add thyme.
Drain porcini mushrooms. Add the liquid to the skillet. Chop the porcini mushrooms
very small. Stir into the skillet.
Add barley and stir to moisten. Add wine and cook, stirring, about 2 minutes.
Wine should have boiled away. Add a teaspoon of salt and 1/2 teaspoon of pepper
and 3 cups of water. Cook, stirring occasionally, until the water has been absorbed
into the grains and barley is nearly tender. Add salt and pepper if you need
to and half the cheese. Stir briefly, remove from heat and serve.
Sprinkle with more cheese as desired.
Serve with a green salad.
Serves 4 as an entree.
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