Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c water
3/4 c medium pearl barley
1 3/4 c chicken broth
2 lg shallot -- peeled and
: minced
8 c wild mushrooms -- cut into
: lg cubes
2 ts fresh sage -- chopped
1 TB fresh rosemary -- chopped
1 1/2 ts salt -- plus more to taste
: freshly ground pepper -- to
: taste
4 lg portobello mushrooms
1 TB Italian parsley -- chopped

1.Bring the water to a boil in a medium-size saucepan. Stir in the
barley, lower the heat, cover and simmer until tender, about 50
minutes.

2. Meanwhile, heat 1/4 cup broth in a large skillet over medium heat
until it simmers. Add the shallots and stir until most of the liquid
has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup
of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth
and stir, scraping the bottom of the skillet. Bring to a boil. Reduce
heat and simmer, until the liquid is reduced to a sauce consistency,
about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir
in the barley. Keep warm.

3. Preheat the broiler. Brush both sides of the portobellos, wityh
the remaining 1/4 cup chicken broth. Season the underside lightly
witht salt and pepper to taste. Broil until softened, about 2 minutes
per side. Place 1 mushroom on each of 4 plates and spoon the barley
mixture over them. Garnish with parsley and serve immediately.

Mis-typed by Jane Rosenberg-Coombs with lots of help from Tux 'n Tails
10/15/96

Recipe By : NYTimes 1/1/95 - Molly O'Neill

From: Jfcoombs#avana.Net Date: Thu, 17 Oct 96 07:52:39
Pdt

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