Tuesday, October 30, 2012
Barley- Mushroom Ragout
Prep : 20 minutes Cook : 80 minutes Makes 4 servings
1/2 ounce dried porcini mushrooms
1 cup boiling water
4 teaspoons olive oil
1 large yellow onion , finely chopped
4 cloves garlic , minced
1 tablespoon minced fresh ginger
1 carrot , peeled , quartered and thinly sliced
1 sweet red pepper , cored , seeded and chopped
6 ounces shiitake mushrooms , stemmed , wiped clean and thinly sliced
6 ounces button mushrooms , stemmed , wiped clean and thinly sliced
1/2 cup chopped canned tomatoes
1/3 cup medium pearl barley
1 cup vegetable broth or canned reduced-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon dried rosemary , crumble
1 . Place dried porcini mushrooms in a small bowl and pour in boiling water . Let stand until softened --- about 40 minutes . Drain mushrooms , reserving liquid and coarsely chop. Strain liquid and set aside .
2 . Meanwhile , in a heavy saucepan over moderate heat --- heat oil 1 minute . Add onion , garlic and ginger and cook , stirring frequently , about 7 minutes . Stir in carrot and red pepper and cook , stirring occasionally until tender --- about 5 minutes .
3 . Add the reserved mushrooms , 2 tablespoons of mushroom liquid and shiitake and button mushrooms and cook , stirring frequently until tender -- about 5 minutes . Stir in tomatoes and barley .
4 . Add the remaining mushroom liquid , broth , salt and rosemary and bring to a boil . Reduce the heat to moderately low , cover and simmer until barley is tender --- about 45 ninutes .