MUSHROOM, BARLEY & BRUSSELS HARVEST BOWL

SERVES: 2

TIME: 45 MINUTES, NOT INCLUDING COOKING THE BARLEY

Rustic and chewy, this warm bowl of marinated pearl barley and shredded Brussels sprouts topped with tender braised mushrooms is a seriously delicious way to chow down on the best of fall produce. Fresh shiitakes or thickly sliced oyster mushrooms are a nice alternative to portobello mushrooms; they’ll cook faster, so reduce the braising time by a few minutes.

For a rich side sauce to serve with this simply seasoned salad, serve with a side of Creamy Maple Mustard Dressing (page 18).

BARLEY

1¼ cups vegetable broth or water

¼ teaspoon salt (omit if using broth)

½ cup uncooked pearl barley

BRAISED PORTOBELLOS

2 large portobello mushrooms

2 tablespoons olive oil

¼ cup white wine or vegetable broth

2 tablespoons tamari

Big pinch of dried oregano

DRESSING

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon pure maple syrup

1 shallot, minced

1 teaspoon dried thyme

½ teaspoon salt

¼ teaspoon cayenne pepper

SALAD

½ pound Brussels sprouts, thinly sliced or shredded

4 scallions, green and white parts, chopped

½ cup dried cranberries

¼ cup chopped toasted walnuts

2 tablespoons chopped fresh chives

Generous twist of freshly ground black pepper

1 In a large saucepan, bring the water and salt to a rolling boil, stir in the barley, and boil for 2 minutes. Turn down the heat to a low simmer, cover, and cook for 40 to 50 minutes, until all the water is absorbed. Uncover, remove from the heat, and fluff with a fork. Set aside to cool while preparing the rest of the salad.

2 Brush the tops of the mushrooms with a damp cloth to remove any grit and discard the stems. Heat the olive oil in a large pan over medium-high heat, add the mushrooms gill-side down, and sear for 2 minutes; flip and sear 1 more minute, then flip over once more. Add the wine, tamari, and oregano and bring the liquid to a boil. Partially cover the pan, reduce the heat, and braise the mushrooms until most of the liquid has been absorbed. Turn off the heat and cover to keep warm.

3 While the mushrooms are braising, in a large mixing bowl whisk together the dressing ingredients. Add the Brussels sprouts and massage in the dressing for 2 minutes to tenderize. Add the scallions, cranberries, and walnuts. Stir in the warm barley.

4 Slice the mushroom caps into ½-inch strips. Spoon the barley mixture into serving bowls, top with mushroom strips, and garnish with chives and a few twists of black pepper.