Yukon Mushroom and Barley Skillet

Ingredients

• 1 lb mixed mushrooms, sliced
• 1 cup pearl barley
• 2 carrots, diced
• 1 parsnip or turnip, diced
• 4 tbsp butter or neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 1/2 cup dry white wine or extra broth
• 4 cups vegetable broth
• 1/4 cup grated hard cheese
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat 2 tablespoons of the butter in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 4 minutes.
2. Stir once and cook for 6 minutes more, until deeply browned and the pan is dry. Salt them only now; salted early they release water and stew instead of browning.
3. Lift the mushrooms out, add the remaining butter, and cook the onion, carrot, and parsnip for 8 minutes, until softened and lightly coloured.
4. Add the garlic and thyme for 30 seconds, then the barley, and stir for 2 minutes until the grains smell toasted and look glossy.
5. Toasting the barley first is what keeps the grains distinct rather than letting them collapse into porridge.
6. Pour in the wine and let it bubble away almost completely, scraping the base of the pan.
7. Add the broth a cup at a time, stirring often, and simmer for 35 to 40 minutes, adding more as it is absorbed, until the barley is tender with a slight chew and the skillet is creamy rather than soupy.
8. Return the mushrooms, stir in the cheese, season generously, and serve with the fresh herbs.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.