Creamy mushroom and barley pilaf for Meatless Monday


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Creamy mushroom and barley pilaf for Meatless Monday

Creamy mushroom and barley pilaf.
Roberto Caruso.

Chatelaine Triple Tested

Packed with mushrooms, a sprinkle of parmesan and a boatload of flavour.


  • 1 tbsp olive oil

  • 1 shallot, finely chopped

  • 1 cup pearl barley, rinsed

  • 2 tbsp sherry

  • 170-g pkg shiitake mushrooms, about 2 cups, sliced

  • 3 cups vegetable broth

  • 170-g pkg enoki or beech mushrooms, about 1 1/2 cups trimmed

  • 1/4 cup grated parmesan

  • fresh thyme leaves, optional


  • HEAT a medium saucepan over medium. Add olive oil, then shallot. Cook until it starts to soften, about 1 min. Add barley and stir until glossy, about 1 min. Add sherry and stir often until barley has absorbed all of the liquid, about 1 min. Add shiitakes and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until barley is tender, 18 to 20 min.

  • SEPARATE enokis and stir into pilaf. Cook for 2 more min. Stir in parmesan and season with pepper. Garnish with thyme.

Prep Tip

Discard stems from shiitakes. Wipe caps clean with a damp paper towel.

Nutrition (per serving)

Calories 281, Protein 9g, Carbohydrates 51g, Fat 6g, Fibre 6g, Sodium 674mg.

Wine Pairings

Creamy mushroom and barley pilaf for Meatless Monday

Give this comforting Creamy Mushroom & Barley Pilaf the edge it deserves with a play of friendly opposites from a juicy pinot noir. Ripe cherry heightens and brightens earthy shiitake mushrooms and barley, and Cono Sur winemakers never fail to bring a bargain to the bottle. Cono Sur Pinot Noir, Chile, $11.