Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 pound mixed mushrooms (such as cremini, shiitake, oyster), sliced (450g)
  • 1 ½ cups pearl barley, rinsed (300g)
  • ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (120ml)
  • 6 cups vegetable broth, heated (1.4L)
  • ½ cup grated Parmesan cheese, plus extra for serving (50g)
  • ¼ cup chopped fresh parsley (15g)
  • 2 tablespoons unsalted butter (28g)
  • Salt and freshly ground black pepper to taste
  • Truffle oil (a few drops, optional)
  • Extra Parmesan shavings (optional)
  • Fresh thyme sprigs (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion and sauté until softened. Add garlic and cook until fragrant.
  2. Add mushrooms and cook until softened and lightly browned. Season with salt and pepper.
  3. Add barley to the pot and toast for a minute or two, stirring constantly.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly.
  5. Begin adding the heated broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Repeat until the barley is tender and creamy (about 30-40 minutes).
  6. Stir in Parmesan cheese, parsley, and butter. Season to taste with salt and pepper.
  7. Serve immediately, garnished with truffle oil (if using), extra Parmesan, and thyme sprigs.