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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
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A note about serious food allergies
Cremini kinda sounds like “creamy,” and that’s what you’ll get from this tasty, vitamin-packed barley bowl. You’ll rehydrate dried shiitakes in a pickling liquid and use them as the base for a tangy, umami dressing tossed with arugula. This dish is perfect for those cold winter nights.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Bring a medium pot with 1 cup water to a boil for shiitakes. Thoroughly rinse produce and pat dry. Cut cremini mushrooms into ¼" slices. Dice roasted red pepper into ½" pieces. Coarsely crush or chop hazelnuts. Trim and peel both shallot and carrot, then cut to ¼" small dice. Place dried shiitake mushrooms in a small bowl and pour 1 cup boiling water over them. Cover with a plate or plastic wrap and allow to sit for 15 minutes.
Cook the Barley
Return medium pot to stove over high heat. Add 1 Tbsp. olive oil into hot pot. Add cremini mushrooms and cook until lightly browned, about 3 minutes. Reduce heat to medium-high and add carrots, shallots, and a pinch of salt and pepper. Cook 2 minutes, add barley and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook about 25 minutes, or until liquid has been absorbed and barley and carrots are tender. Season with salt and pepper to taste. Set aside.
Toast the Hazelnuts
While barley is cooking, place a small pan over medium-high heat. Place crushed hazelnuts in pan and toast 2 minutes while constantly stirring. Remove hazelnuts from pan and set aside to cool. Lightly brush out pan and return to stove.
Pickle the Shiitakes
Check bowl with shiitakes for grit or silt in the bottom. If it's gritty, strain liquid through a wire-mesh strainer and reserve. Pour shiitakes and their liquid into small pan, along with sherry vinegar and soy sauce. Place over high heat and bring to a boil, reduce heat to medium, and cook until liquid has completely reduced. The shiitake soaking liquid is full of flavor, and reducing it concentrates it further. Flip shiitakes often and be careful not to burn them.
Make Arugula Shiitake Mixture
Cut pickled shiitakes into ¼" slices and toss together with arugula and roasted red peppers in a mixing bowl.
Plate the Dish
Add a serving of mushroom barley to a plate or shallow bowl. Place arugula shiitake salad on top and garnish with crushed hazelnuts and shaved Parmesan cheese.
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