- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
Ingredients
1 tablespoon olive oil
3 tablespoons unsalted butter
1 cup pearled barley
1 strip fresh lemon zest
6 sprigs fresh thyme
2 1/4 cups chicken stock
3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves, for garnish
1 small yellow onion, diced
8 ounces any combination of cremini, shiitake, or oyster mushrooms (about 4 cups)
4 tablespoons grated Parmesan (about 3/4 ounce)
Kosher salt
Directions
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
