Cremini Mushroom Barley Bowl

With Pickled Shiitake Mushrooms

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

Calories Conscious
Vegetarian
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.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 3 oz. Roasted Red Peppers
  • Info
    ½ oz. Hazelnuts
  • 1 Shallot
  • 5 oz. Carrots
  • ½ oz. Dried Shiitake Mushrooms
  • Info
    1 cup Quick-Cooking Pearled Barley
  • 1 fl. oz. Sherry Vinegar
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • 1 oz. Baby Arugula
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    301
  • Carbohydrates
    94g
  • Fat
    17g
  • Protein
    20g
  • Sodium
    931mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Small Bowl
  • 1 Small Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Cook the Barley
    2

    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.

  • Step 3 - Toast the Hazelnuts
    3

    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.

  • Step 4 - Pickle the Shiitakes
    4

    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.

  • Step 5 - Make Arugula Shiitake Mixture
    5

    Make Arugula Shiitake Mixture

    Cut pickled shiitakes into ¼" slices and toss together with arugula and roasted red peppers in a mixing bowl.

  • Step 6 - Plate the Dish
    6

    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.