Blewit mushroom barley risotto





For 3-4 Servings:

4 cups of Blewits or fresh button mushrooms, sliced
1-2 tbs olive oil

1 medium onion, diced
1 clove garlic, minced
1 cup of barley, rinsed
1 tsp fresh sage, chopped
1 tsp fresh rosemary, chopped
(alternatively use thyme or bay leaves)
1/2 cup of white whine
3 cups of vegetable stock
salt, pepper, onion powder to taste

1/2 cup of veg. cheese (daya shreds or crumbled feta)

First heat 1 tbs of oil in a pan, saute the mushrooms until soft and until they give off moisture, 10+  minutes.
Meanwhile in a wok, heat the rest of the oil, cook onions and add garlic and cook until transparent. Add the barley and herbs plus the white wine. Let the barley cook in the wine to absorb the liquid. Slowly add the stock, and more when the moisture is absorbed. After 20 minutes check if the barley is cooked (may take up to 30 mins total). When the barley is soft, add the cooked mushrooms with their moisture and simmer for some minutes. Add seasoning to taste, add the cheese on top an let it rest for a couple of minutes. Stir in cheese and serve. ©

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