Wild Mushroom and Butternut Barlotto

Ingredients

• 5 C vegetable broth
• 2 C pearl barley
• 1 bay leaf
• 1 medium butternut squash
• 5 t olive oil
• 2 shallots, minced
• 1 garlic clove, sliced
• 2 C maitake mushrooms, sliced
• 2 C oyster mushrooms, sliced
• 2 C crimini mushrooms, quartered
• ½ C white whine
• 2 C vegetable broths
• ½ C parmesan cheese, grated
• 2 T fine herbs (chopped chives, parsley, tarragon)
• salt and pepper

Directions

1. Bring broth to a boil and add the barley and bay leaf.
2. Cook for 30-35 minutes. Spread on a sheet pan to cool.
3. Preheat oven to 350º
4. Peel the butternut squash. Cut off the bottom, split it down the center. Remove all seeds, then dice.
5. Toss the squash with 2 T olive oil, then place on a baking sheet. Cook in oven 15-20 minutes
6. In a large sauté pan over medium-high heat, add 3 T olive oil, shallots, and garlic
7. “Sweat” the shallots and garlic, then add mushrooms. Sauté until tender
8. Deglaze the pan with white wine (heat until sauce forms)
9. Add chicken broth, barley, and squash and continue to cook over medium heat
10. Once the barley begins to thicken, add cheese and finish with fine herbs

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