Ingredients
- 4–5 cups (1-1 ¼ liters) vegetable broth
- 2 tablespoons (30 grams) unsalted butter, divided
- 8 ounces (230 grams) baby bella mushrooms
- 1 shallot, diced
- 1 clove garlic, minced
- 1 cup (200 grams) pearl barley
- ½ cup (120 ml) dry white wine
- ½ teaspoon saffron threads
- ⅓ cup (30 grams) parmesan, grated
- kosher salt to taste
- fresh thyme to garnish
Instructions
- Heat the vegetable broth in a small pot over medium-low heat. Keep warm.
- Rinse and slice the mushrooms. Heat one tablespoon of butter in a heavy bottomed pot over medium heat. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms (stirring only very occasionally) until they have released their liquid, the liquid has evaporated and the mushrooms are browned (about 15 minutes). Transfer the mushrooms to a plate and set aside.
- Add the remaining tablespoon of butter to the pot. Add the diced shallot and cook until translucent (but not browned).
- Add the garlic and cook an additional minute.
- Add the pearl barley to the pot and toast for 1-2 minutes.
- Pour in the white wine and scrape up any brown bits from the bottom. Cook until absorbed.
- Add a ladle of broth (about ½ cup or 120 ml) to the pot and stir. When the broth has been absorbed (about every 5-7 minutes), add another ladle. Repeat until the barley is tender (approximately 40-50 minutes). The barley should remain at a simmer (reduce heat if necessary) and you’ll want to give the barley a stir every few minutes.
- While the barley is cooking, crush the saffron threads into a powder and mix them with a ladle of broth in a small bowl.
- During the last five minutes of cooking, return the mushrooms to the pot and stir in the saffron mixture.
- Remove the pot from heat and stir in the parmesan. Season with salt to taste and garnish with thyme if desired.