1/4 cup vegetable oil
2 pounds button mushrooms, cut into quarters
1 pound Portabella mushrooms, cleaned and diced
2 medium onions, small-dice
4 ribs celery, small-dice
3 cloves garlic, minced
2 quarts vegetable stock
2/3 cup barley
1 Tbsp Kosher salt
1 tsp pepper
1 Tbsp ground thyme
1 Tbsp Worcestershire sauce
1. Sauté mushrooms in oil until very cooked and beginning
to brown
2. Add onions, celery and garlic. Continue to sauté until
translucent
3. Add stock, barley and seasonings. Simmer until barley
is cooked
4. Garnish with fresh chopped parsley
Copyright
2006 Artisan Cooking School. All Rights Reserved.
Powered
by: BigDomainHost |