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Recipe by Dining In

Portobello Mushrooms with Barley

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten

Ingredients

Main ingredients

  • 1 and 1/2 cup water or soup stock

  • 1/3 cup Baron Herzog Chenin Blanc or other dry white wine

  • 1/8 teaspoon salt

  • 2 tablespoons grated Parmesan cheese, optional

Directions

Prepare The Mushrooms with Barley

1.

Coat a large, nonstick frying pan with olive oil (thin layer, just to coat). Add one more teaspoon of olive oil to the bottom of the frying pan and heat over medium flame.

2.

Add diced onion, mushrooms, and garlic; sauté until mushrooms are tender.

3.

Add barley and next three ingredients. Bring to a boil. Cover, reduce heat, and simmer for about 1/2 hour, until barley is tender and most of the water is absorbed.

4.

Remove from heat and let stand five minutes. Sprinkle with cheese, if desired. Serve warm.

Portobello Mushrooms with Barley

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Rachel
Rachel
4 months ago

Does this freeze well?

Question
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Chana Fox
Admin
Reply to  Rachel
4 months ago

Hi Rachel,
Yes! We hope you enjoy 🙂

-Chana Tzirel from Kosher.com