1 cup wild dry mushrooms, soaked in 2 cups boiling water for 30 minutes, then sliced. Reserve the stock
2 cups cremini mushrooms, sliced
1 cup pearl barley
1 tbsp + 1 tsp of olive oil or avocado oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 cups vegetable stock
¼ cup white wine
1 tbsp fresh, chopped thyme
½ tsp dry rosemary (or use 1 tsp fresh)
Salt and ground black pepper to taste
¼ cup chopped fresh parsley
½ cup raw cashews blended into a very fine paste with ½ cup water