Porcini Mushroom and Barley Pilaf

Earthy, hearty, and bursting with flavor, this Porcini Mushroom and Barley Pilaf is a comforting, one-pot dish that brings together wholesome ingredients and gourmet appeal. Rehydrated porcini mushrooms paired with fresh cremini mushrooms create a deeply savory base, enhanced by aromatic thyme, garlic, and onion. Toasted pearl barley absorbs a rich combination of vegetable broth and porcini soaking liquid, resulting in a perfectly tender, nutty texture. Finished with fresh parsley and an optional sprinkle of Parmesan cheese, this vegetarian recipe is as nourishing as it is satisfying. Ideal as a nutrient-packed main course or a flavorful side, this pilaf is perfect for weeknight dinners or as a crowd-pleasing addition to your holiday table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 ounce Dried porcini mushrooms
• 2 cups Water
• 1 cup Pearl barley
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium, finely diced Yellow onion
• 2 minced Garlic cloves
• 8 ounces, cleaned and sliced Fresh cremini mushrooms
• 3 cups Vegetable broth
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons, chopped Fresh parsley
• 0.25 cup, grated (optional) Parmesan cheese

Directions

Step 1

Place the dried porcini mushrooms in a heatproof bowl and pour 2 cups of boiling water over them. Let them soak for 15 minutes or until softened. Once rehydrated, remove the mushrooms with a slotted spoon, chop them finely, and strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any grit. Reserve the liquid.

Step 2

Rinse the pearl barley under cold running water and set aside to drain.

Step 3

In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced cremini mushrooms and chopped porcini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 5

Stir in the barley, allowing it to toast slightly for 2-3 minutes. Pour in the reserved porcini soaking liquid along with the vegetable broth.

Step 6

Add the fresh thyme leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 25-30 minutes or until the barley is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 7

Once cooked, remove from heat and let the pilaf sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.

Step 8

If desired, sprinkle with grated Parmesan cheese before serving.

Nutrition Facts

Serving size	(1835.4g)

Amount per serving	% Daily Value*
Calories	1616.8

Total Fat 57.4g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 53.2mg	0%
Sodium 4271.0mg	0%
Total Carbohydrate 228.2g	0%
Dietary Fiber 48.5g	0%
Total Sugars 21.9g
Protein 57.9g	0%

Vitamin D 15.9IU	0%
Calcium 483.4mg	0%
Iron 11.7mg	0%
Potassium 3543.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 13.9%

Carbs: 55.0%