How to Make Super Quick Homemade Barley and Mushroom Dish - Healthy & Vegan!

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, barley and mushroom dish - healthy & vegan!. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Barley and Mushroom Dish - Healthy & Vegan! is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Barley and Mushroom Dish - Healthy & Vegan! is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have barley and mushroom dish - healthy & vegan! using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Barley and Mushroom Dish - Healthy & Vegan!:

1. Make ready dried Shitake mushrooms
2. Take dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
3. Make ready boiling water
4. Make ready barley (I use 1 cup long-grain and 1 cup round/pearled)
5. Prepare vegetable oil (olive/canola)
6. Make ready large onions, diced
7. Take garlic, minced
8. Take rub (date honey) - you can use honey or omit this, but I find rub works best
9. Get fresh or canned button mushrooms, sliced
10. Prepare salt and pepper to taste
11. Take 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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