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Barley ‘Risotto’ with Sautéed Mushrooms and Truffle Salt

By , from the Deborah Madison collection
Serves 4


1 recipe Barley Soup with Caramelized Onions and Pecorino Cheese
2 Tbsp. olive oil
4 baby bella mushrooms, sliced about ⅜-inch thick
~ Sea salt and freshly ground pepper
½ cup half-and-half or cream
~ Finely chopped parsley
~ Truffle salt


  1. Make the soup as suggested. You won’t need the cheese, but keep it if you like. While it’s simmering, prepare the mushrooms. Heat the oil in a skillet and, when hot, add the mushrooms, sprinkle with salt, and sauté over fairly high heat until seared and golden brown. Remove from the heat.
  2. When the soup vegetables are tender, turn up the heat and cook, stirring, until the broth has cooked away, leaving a risotto-like dish. Stir in the cream and half the mushrooms and cook to heat through. Season with pepper.
  3. Serve in four bowls with the remaining mushrooms on top, a little parsley over each, and a pinch of truffle salt.

Related article: Barley becomes ‘risotto’

This content is from the Deborah Madison collection.

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