Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, barley and mushroom dish - healthy & vegan!. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Barley and Mushroom Dish - Healthy & Vegan! is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Barley and Mushroom Dish - Healthy & Vegan! is something that I have loved my whole life.

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

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

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