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Get Started - 100% free to try - join in 30 seconds1 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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