Barley Pilaf with Sautéed Mushrooms

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon butter 
• 8 ounces button mushrooms chopped
• 8 ounces button mushrooms sliced
• 0.5 ounce porcini mushrooms dried
• 0.5 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 2 tablespoons olive oil divided
• 1 cup onion finely chopped
• 1 cup pearl barley uncooked
• 0.5 teaspoon salt 
• 1 cup water boiling
• 2.3 cups water 

Equipment

• bowl
• frying pan
• sieve

Directions

1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes.
2. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
3. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat.
4. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium.
5. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates.
6. Remove from heat.
7. Heat 1 tablespoon oil in a large sauce-pan over medium heat.
8. Add onion; cook 3 minutes.
9. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
10. Carefully melt butter in a cast-iron or heavy skillet over high heat.
11. Add the sliced button mushrooms, and saut for 5 minutes or until browned. Top the pilaf with sauted mushrooms.