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1 cup pearled barley
1 quart chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
3/4 pound shiitake, stems discarded, caps sliced 1/4 inch thick
1 garlic clove, thinly sliced
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
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