Barley Pilaf With Sautéed Mushrooms

• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 cup boiling water
• 2 tablespoons olive oil, divided
• 3 cups chopped button mushrooms (about 8 ounces)
• 1/2 cup dry white wine
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 cup finely chopped onion
• 2 1/4 cups water
• 1 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
• 4 cups sliced button mushrooms (about 8 ounces)

1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
2. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
3. Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
4. Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and saute for 5 minutes or until browned. Top the pilaf with sauteed mushrooms.

porcini mushrooms, boiling water, olive oil, button mushrooms, white wine, black pepper, garlic, onion, water, pearl barley, salt, parsley, butter, button mushrooms

Taken from www.myrecipes.com/recipe/barley-pilaf-with-sauted-mushrooms (may not work)