Barley with Creamy Mushrooms

Barley with Creamy Mushrooms

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Sautéed mushrooms and shallots give a woodsy note to the barley. The Greek Yogurt gives it a creamy finish. Use your favorite mushrooms.


  • 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


  • 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.


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

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