barley mushroom pilaf

• 3 cups chicken stock
• 13 cup dried porcini mushrooms
• 1 12 cups quick cook barley
• 2 tablespoons olive oil
• 3 cups shiitake mushroom caps, quartered
• 2 large onions, chopped
• 3 cups button mushrooms, sliced
• salt, pepper
• 12 teaspoon dried rosemary
• 14 cup dry marsala
• 2 teaspoons sherry wine vinegar

1. combine chicken stock and porcinis in a saucepan.
2. bring to boil and stir in barley.
3. cover, reduce to simmer, cook 12 minutes until tender meanwhile, in a large pan heat oil.
4. add shiitakes, onions, button mushrooms, salt, pepper, rosemary and saute 5 minutes until softened.
5. add marsala, cook for 1-2 minutes more.
6. stir in barley mixture and vinegar, cook 2 minutes more until well mixed.

chicken stock, porcini mushrooms, cook barley, olive oil, shiitake mushroom caps, onions, button mushrooms, salt, rosemary, marsala, sherry wine vinegar

Taken from www.food.com/recipe/barley-mushroom-pilaf-77703 (may not work)