Barley with Creamy Mushrooms
Sautéed mushrooms and shallots give a woodsy note to the barley. The Greek Yogurt gives it a creamy finish. Use your favorite mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Sides
Ingredients
Scale
- 2/3 cup (3.3oz, 95gr) quick-cooking barley
- 1 1/3 cup (13oz, 390ml) beef stock (or more, depending on type of barley)
- 3oz (90gr) mushrooms, trimmed, chopped
- 4 shallots, chopped
- 1 tbs olive oil
- 2 tsp Worcestershire sauce
- 2 tsp cornstarch (maizena) dissolved in
- 1/2 cup (4oz, 120ml) beef stock
- 4 tbs Greek or plain yogurt
Instructions
- Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
- Heat oil in a medium skillet. Add shallots and sauté until tender, about 7 minutes.
- Add mushrooms and sauté until well browned, about 8 minutes longer.
- Add Worcestershire sauce and stir.
- Dissolve cornstarch in beef stock and add to skillet, stirring until bubbling and thick.
- Remove from heat and stir in yogurt.
- Keep warm until barley is done.
- When barley is done, stir into mushroom sauce. Serve.
Notes
I use quick-cooking barley which is done in about 18 minutes. Old-fashioned pearly barley takes about 45 minutes. You could substitute a small pasta for the barely – orzo, or farfalle…
I used small, cremini mushrooms..
Keywords: barley, mushrooms
