Ingredients

  • 5 cups low-sodium chicken broth (for barely)
  • 2 cups pearl barley
  • 1 bay leaf
  • 1 medium butternut squash
  • 5 tbsp olive oil, divided
  • 2 shallots, minced
  • 1 garlic clove, sliced
  • 2 cups maitake mushrooms, sliced
  • 2 cups oyster mushrooms, sliced
  • 2 cups cremini mushrooms, quartered
  • 1/2 cup white wine
  • 2 cups low-sodium chicken broth
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp fine herbs (chives, parsley, tarragon, chopped)
  • Salt and pepper

Directions

  1. Preheat oven to 350 ̊.
  2. Bring 5 cups broth to a boil, and add barley and bay leaf.
  3. Cook for 30–35 minutes. Spread on a sheet pan to cool.
  4. Peel squash. Cut off the bottom, and split it down the center. Remove all seeds, then dice.
  5. Toss squash with 2 Tbsp olive oil, then place on a baking sheet. Cook in oven 15–20 minutes.
  6. In a large sauté pan over medium-high heat, add 3 tbsp olive oil, shallots, and garlic.
  7. “Sweat” shallots and garlic, then add mushrooms. Sauté until tender.
  8. De-glaze pan with wine. (Heat until sauce forms.)
  9. Add 2 cups broth, barley, and squash, and continue to cook over medium heat.
  10. Once barley begins to thicken, add cheese and finish with herbs.
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