Mushroom and Barley Ragout

• 1 tablespoon olive oil
• 1 pound shiitake mushrooms, sliced
• 2 pounds white mushrooms, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup barley
• 2 cups water
• 2 tablespoons minced parsley

1. Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes.
2. Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes.
3. Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender.
4. Remove from heat.
5. Stir in the parsley.

olive oil, shiitake mushrooms, white mushrooms, salt, freshly ground pepper, barley, water, parsley

Taken from cooking.nytimes.com/recipes/8202 (may not work)