Barley and Mushroom Dish - Healthy & Vegan!
Barley and Mushroom Dish - Healthy & Vegan!

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, barley and mushroom dish - healthy & vegan!. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Barley and Mushroom Dish - Healthy & Vegan! is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Barley and Mushroom Dish - Healthy & Vegan! is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook barley and mushroom dish - healthy & vegan! using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Barley and Mushroom Dish - Healthy & Vegan!:
  1. Get 6 dried Shitake mushrooms
  2. Make ready 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
  3. Prepare 1 1/2 cup boiling water
  4. Take 2 cup barley (I use 1 cup long-grain and 1 cup round/pearled)
  5. Make ready 4 tbsp vegetable oil (olive/canola)
  6. Get 2 large onions, diced
  7. Get 2 clove garlic, minced
  8. Prepare 1 tbsp rub (date honey) - you can use honey or omit this, but I find rub works best
  9. Get 2 cup fresh or canned button mushrooms, sliced
  10. Take 1 salt and pepper to taste
  11. Make ready 1 1/2 cup boiling water
Instructions to make Barley and Mushroom Dish - Healthy & Vegan!:
  1. In medium bowl, soak dried mushrooms in 1 1/2 cups of boiling water (this water will be used for cooking). In separate bowl place barley, rinse and leave to soak (this water is not part of the recipe and will be discarded).
  2. Heat large, deep pan on medium heat, add oil, onions and garlic and fry till golden. Add rub for extra caramelization and fry for one more minute.
  3. Coarsely chop soaked dried mushrooms, reserve liquids. Add all (soaked and fresh) mushrooms to pan and saute till tender and slightly browned. Boil additional 1 1/2 cups of water to be used shortly.
  4. Drain barley (discard water) and add to pan. Saute 1-2 minutes. Season with salt and pepper to taste.
  5. Add 3 cups boiling water to pan (from kettle and from mushrooms). Stir and bring to a boil. Cover pot, reduce heat to very low and leave to cook for 25-30 minutes, until cooked but still chewy.
  6. Turn off heat and leave covered for another 5 minutes. Fluff up barley and serve warm. Enjoy!

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