Name: Chestnut Mushroom + Barley "Risotto"
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 10 oz Chestnut mushrooms, quartered (small ones halved); 3 Tbsp olive oil, divided; 1 tsp kosher salt; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 1/2 cups pearl barley; 1/2 cup dry white wine; 6 cups vegetable or chicken broth, warm; 2 Tbsp unsalted butter; 1/2 cup grated parmesan, plus more to finish; 2 tsp fresh thyme leaves; Salt + pepper

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Chestnut Mushroom + Barley "Risotto"

Vegan swaps inside

Pearl barley gives this risotto a chewy, nutty body — perfect partner for the firm, sweet caps of Chestnut mushrooms. Stir less than rice risotto; finish with parmesan and a knob of butter.

10min Prep

45min Cook

55min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Make it vegan

Sub vegan butter, nutritional yeast or vegan parm shred, and vegetable stock. Pearl barley is naturally vegan.

MotorSpores test kitchen

Steps

Heat 2 Tbsp olive oil in a wide skillet over medium-high. Add Chestnut mushrooms + salt. Sear 7 minutes, tossing only once, until deeply browned. Transfer to a plate.

Add remaining 1 Tbsp oil, then onion. Sauté 4 minutes until soft. Add garlic; 30 seconds.

Stir in pearl barley; toast 2 minutes.

Pour in wine; stir until absorbed.

Add 2 cups warm broth. Simmer, stirring every 5 minutes, until absorbed. Continue adding broth 1 cup at a time as needed — barley takes 30-35 minutes to become tender with a slight bite.

When barley is done, stir in the seared Chestnut mushrooms, butter, parmesan, thyme. Season.

Plate, finish with more parmesan + thyme.

Chestnut Mushroom + Barley "Risotto"

Steps

Other ways to cook Chestnut

Chestnut Mushroom & Sherry Sauté on Toast

Chestnut Mushroom & Gruyère Quiche