Warm Barley and Mushroom Salad Over Portobellos

• 3 cups water
• 3/4 cup medium pearl barley
• 1 3/4 cups chicken broth
• 2 large shallots, peeled and minced
• 8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes
• 2 teaspoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 4 large portobello mushrooms
• 1 tablespoon chopped Italian parsley

1. Bring the water to a boil in a medium-size saucepan.
2. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
3. Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers.
4. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes.
5. Add the mushroom cubes and 1/4 cup of broth.
6. Cook, stirring often, for 5 minutes.
7. Pour in 1 cup of broth and stir, scraping the bottom of the skillet.
8. Bring to a boil.
9. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes.
10. Stir in the sage, rosemary, salt and pepper.
11. Stir in the barley.
12. Keep warm.
13. Preheat the broiler.
14. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth.
15. Season the underside lightly with salt and pepper to taste.
16. Broil until softened, about 2 minutes per side.
17. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them.
18. Garnish with parsley and serve immediately.

water, pearl barley, chicken broth, shallots, mixed wild mushrooms, fresh sage, rosemary, salt, freshly ground pepper, portobello mushrooms, italian parsley

Taken from cooking.nytimes.com/recipes/8511 (may not work)