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Recipe by Dining In

Portobello Mushrooms with Barley

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Portobello Mushrooms with Barley
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten
1 Hour, 10 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Low Fat

A very elegant side dish, dairy or pareve.

Ingredients

Main ingredients

  • 1 and 1/2 cup water or soup stock

  • 1/3 cup Baron Herzog Chenin Blanc or other dry white wine

  • 1/8 teaspoon salt

  • 2 tablespoons grated Parmesan cheese, optional

Directions

Prepare The Mushrooms with Barley

1.

Coat a large, nonstick frying pan with olive oil (thin layer, just to coat). Add one more teaspoon of olive oil to the bottom of the frying pan and heat over medium flame.

2.

Add diced onion, mushrooms, and garlic; sauté until mushrooms are tender.

3.

Add barley and next three ingredients. Bring to a boil. Cover, reduce heat, and simmer for about 1/2 hour, until barley is tender and most of the water is absorbed.

4.

Remove from heat and let stand five minutes. Sprinkle with cheese, if desired. Serve warm.

Recipe tags

barley dairy or pareve dairy or parve dining in dry wine filling side dish mushroom barley mushrooms onions Parmesan cheese Parmesean cheese portabella portabello portobella portobello portobello mushrooms sauteed savory side dishes side dish side dishes vegan Vegetarian white wine
Portobello Mushrooms with Barley

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