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Barley With Shitake Mushrooms And Sage Recipe

Barley With Shitake Mushrooms And Sage Recipe
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Serving : 4
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Prepare the ingredients before making Barley With Shitake Mushrooms And Sage in your home. Then, follow these steps below to serve Barley With Shitake Mushrooms And Sage for your family or friends.

Ingredients: Barley With Shitake Mushrooms And Sage

  • 1 1/2 cup pearl or quick cooking barley
  • 2 tbsp olive oil
  • 2 large cloves garlic, chopped finely
  • 5 medium sage leaves, finely chopped (about 1 tablespoon)
  • 1 tbsp soy sauce
  • 1 1/2 tsp freshly squeezed lemon juice
  • 3 1/2 oz (about 12 medium size) fresh shitake mushrooms, stems removed and caps sliced 1/8 inch thick

How to Make Barley With Shitake Mushrooms And Sage

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Barley With Shitake Mushrooms And Sage in your home by yourself.

    Step 1
  • In a medium (3 quart) saucepan, bring 2 quarts water to a rolling boil.
  • Step 2
  • Add barley and cook until cooked through and chewy, 20 to 30 minutes, depending on the variety.
  • Step 3
  • When done, drain the barley into a colander in the sink and set aside.
  • Step 4
  • While barley is cooking, heat olive oil and garlic in a 10 or 12 inch stainless steel or cast iron skillet over medium heat.
  • Step 5
  • When bubbles begin to form around the edges of the garlic (after about 1 minute), add sage and mushrooms.
  • Step 6
  • Saute' until mushrooms have begun to brown around the edges and golden brown bits have begun to stick to the bottom of the pan, about 5 minutes.
  • Step 7
  • Turn off heat and add soy sauce and lemon juice.
  • Step 8
  • Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, stirring them into the mushrooms and sage.
  • Step 9
  • Add barley to skillet and stir until grains are coated and mushrooms are distributed evenly.
  • Step 10
  • Serve warm.
  • Step 11
  • *If you are unable to find fresh shitakes, substitute cremini, oyster, or white button mushrooms.*
  • Step 12
  • **For a gluten-free variation, substitute any gluten-free grain for the barley (brown rice or quinoa would work well), and use tamari instead of soy sauce.**
  • Step 13
  • ***If you prefer, you can cook the barley in a rice cooker using a 2:1 ratio of water to grains, and set the cooker on its "brown rice" setting if it has one. Drain any remaining water at the end of cooking.***
  • Step 14
  • ****This recipe brought to you courtesy of Coco Morante.****
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