<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>5 cups low-sodium chicken broth (for barely)</li>
<li>2 cups pearl barley</li>
<li>1 bay leaf</li>
<li>1 medium butternut squash</li>
<li>5 tbsp olive oil, divided </li>
<li>2 shallots, minced</li>
<li>1 garlic clove, sliced</li>
<li>2 cups maitake mushrooms, sliced</li>
<li>2 cups oyster mushrooms, sliced</li>
<li>2 cups cremini mushrooms, quartered </li>
<li>1/2 cup white wine</li>
<li>2 cups low-sodium chicken broth </li>
<li>1/2 cup Parmesan cheese, grated</li>
<li>2 tbsp fine herbs (chives, parsley, tarragon, chopped) </li>
<li> Salt and pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 350 ̊.</li>
<li>Bring 5 cups broth to a boil, and add barley and bay leaf.</li>
<li>Cook for 30–35 minutes. Spread on a sheet pan to cool.</li>
<li>Peel squash. Cut off the bottom, and split it down the center. Remove all seeds, then dice.</li>
<li>Toss squash with 2 Tbsp olive oil, then place on a baking sheet. Cook in oven 15–20 minutes.</li>
<li>In a large sauté pan over medium-high heat, add 3 tbsp olive oil, shallots, and garlic.</li>
<li>“Sweat” shallots and garlic, then add mushrooms. Sauté until tender.</li>
<li>De-glaze pan with wine. (Heat until sauce forms.)</li>
<li>Add 2 cups broth, barley, and squash, and continue to cook over medium heat.</li>
<li>Once barley begins to thicken, add cheese and finish with herbs.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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