Ingredients

The following ingredients have 6 Servings
  • 500 grams mushrooms, (cremini or mini portobellos are best - sliced 1/4 inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons salted butter
  • 1 tablespoon olive oil
  • 4 large shallots, (peeled and sliced into 1/4 inch rings)
  • 1 clove garlic, (finely minced)
  • 1 tablespoon thyme leaves
  • 6 cups cooked pearl barley, (drained, and cooled)
  • 1/4 cup parsley, (finely chopped)
  • 1/4 cup orange juice, (fresh)

Instruction

  • Cook the pearl barley according to package instructions and set aside to cool.
  • In a large skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter and the olive oil.  Add half the salt and half of the ground black pepper.  Cook until deep brown in colour - about 15 minutes.  Transfer mushrooms and all of the butter/oil into a glass bowl.  Set aside.
  • Add the shallots to the skillet, along with the remaining butter, salt, and ground black pepper.  Saute the shallots until they are deep brown in colour - about 15 minutes.  
  • Add the garlic and cook into the shallots for 1-2 minutes.
  • Add the shallot and garlic mixture to the bowl with the mushrooms. Be sure to use a rubber spatula to scrape all of butter out of the skillet.
  • Transfer the cooled barley to the warm skillet.  Stir the barely around, using the residual heat from the pan to slightly warm the cooked barley.  
  • Add the mushrooms, shallots, and garlic.  Toss in the fresh thyme leaves, parsley, and the orange juice.  Toss to combine and serve immediately.