A hearty, flavorsome meal ready in less than 30 minutes from mushrooms plus pantry ingredients.
8 oz large white mushrooms
3 c water
Seasonings
1-1/2 t salt
1 t sugar
1 t lemon juice
1/2 t ground cumin
1/2 t ground coriander
1/4 t granulated garlic
2 T tomato paste
pinch red pepper flakes
2 t olive oil
1/3 c quick-cooking pearl barley
1-1/2 T tapioca or corn starch suspended in water
Wash the mushrooms in lightly-salted tap water. Quarter them, put in two-quart saucepan, add the water and salt, and bring to a gentle boil for five minutes. Remove the mushrooms to a bowl using a slotted spoon or spider. Bring mushroom stock to a boil, add the seasonings, oil, and the barley. Simmer until the barley is tender, about 15 minutes, add back the mushrooms, the starch and simmer five minutes more. Adjust seasoning as needed. Serves four.
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