Barley-Mushroom Pilaf with Sauteed Mushrooms

(adapted from Madison, Vegetarian Cooking for Everyone)


  • ½-1 oz. dried porcini (½ -1 c.) or 2 c. mushroom broth
  • 1 lb. white mushrooms, chop ½ & slice ½ (optional: use more mushrooms if not using porcini)
  • 5 TBS. olive oil (or mix of oil & butter)
  • salt & pepper
  • 2 garlic cloves, chopped
  • ½ c. dry white or red wine
  • 1 onion finely chopped
  • 1 c. pearl barley, rinsed
  • ¼ c. chopped parsley mixed with a little tarragon or rosemary 


  1. Cover the dried mushrooms with 3 cups warm water. Set aside to soften for at least 15 minutes, then remove and finely chop. Reserve the liquid and add enough water to make 3 cups, if necessary. (If omitting porcini, measure the 2 cups mushroom broth and set aside).
  2. Heat 2 TBS. oil in wide skillet over high heat. Add the chopped fresh mushrooms and cook, stirring frequently, until well colored, about 5 minutes.
  3. Season with salt & pepper, then add the dried mushrooms, garlic, and wine. Reduce the heat to medium and cook until the wine is absorbed and the pan is nearly dry, about 2 minutes.
  4. In a 3-quart saucepan, heat 1 TBS. oil. Add the onion and cook over medium heat until limp, 5 minutes.
  5. Add the barley, stir in the cooked mushrooms, reserved mushroom liquid or mushroom broth, and ½ teaspoon salt. Bring to a boil. Lower the heat and simmer, uncovered, until tender, 35-40 minutes.
  6. Meanwhile, sauté the sliced mushrooms in the remaining oil over high heat until golden, about 5 minutes. Season with salt and pepper.
  7. Loosen the cooked barley with a fork, toss it with the herbs and pile it into a serving dish. garnish with the sautéed mushrooms.