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Barley Risotto with Wild Mushrooms

kept bytjcanes
recipe bycookinglight.com
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Ingredients: 

1 tablespoon extra-virgin olive oil

2 cups thinly sliced leek (about 2 large)

8 ounces oyster mushrooms, sliced

8 ounces cremini mushrooms, sliced

5 ounces shiitake mushrooms, stemmed and sliced

1 cup uncooked pearl barley

1 tablespoon minced garlic

1/2 cup dry white wine

2 teaspoons chopped fresh thyme, divided

8 cups water

1/2 ounce dried porcini mushrooms, coarsely chopped

3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


 

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