Wednesday, April 13, 2011

Mushroom ragout with barley

Remember my shittake mushroom patch? So far I've gleaned nearly a full pound of shittakes from it. Last night I sliced those, added a few button mushrooms to round it out, and made this. Mushroom ragout with barley sounds fancy, but essentially it's just cooked mushrooms on top of cooked barley. Decadent, but easy.

1 pound mushrooms, sliced (I used shittakes and button 'shrooms, but any kind will do)
1 cup pearled barley
1/2 onion, chopped
1 stalk celery, chopped
3 cups broth
a little sour cream or creme fraiche
chopped fresh parsley

Saute the onion and celery in olive oil until soft. Add the barley and broth, cover and reduce to low, and let cook until the barley is done and the liquid is mostly gone, about 30 minutes.

In a separate pan, saute the mushrooms in a little butter until browned.

Serve by heaping the mushrooms on top of the cooked barley, drizzling the sour cream/creme fraiche on top, and garnish with the parsley. Salt and pepper to taste.

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