Wayne Gisslen

Barley with Wild Mushrooms and Ham

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Preparation info
  • Portions:

    10

    , Portion Size: 3½ oz 105 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Soak the dried porcini in hot water until soft. Drain the mushrooms and squeeze them out, reserving all the soaking liquid. Strain or decant the liquid to remove any sand or grit. Chop the mushrooms.
  2. Heat the oil in a heavy pot. Add the onion and celery. Sauté briefly.
  3. Add the barley and sauté briefly, as for making rice pilaf.
  4. Add the stock

Per serving: Calories, 170; Protein, 7 g; Fat, 6 g (30% cal.); Cholesterol, 10 mg: Carbohydrates, 24 g; Fiber, 6 g; Sodium, 125 mg.