Barley with Mushrooms and Gruyere
page 108 in the book

1 boil the barley in salted water for approximately 30 minutes, until barley is tender. Rinse and drain.
2 sauté garlic and onions in a little water until onions begin to soften. Add mushrooms and continue to sauté until mushrooms begin to soften. Add marsala wine and continue cooking until mushrooms are tender and about half of the moisture from the mushrooms and wine has been reduced.
3 season with salt and pepper to taste. Combine barley and parsley with mushroom mixture. Add oil. Next add grated cheese, tossing until well mixed. Serve hot.



- 1 cup pearled barley
- 6 cups salted water
- 2 cloves garlic, minced or pressed
- 1 cup diced onion
- 4 cups sliced mushrooms
- 1/2 cup marsala wine (or cooking sherry)
- Seasoned salt
- Pepper
- 1/2 cup freshly chopped parsley
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups grated Gruyere cheese


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