Barley Mushroom Brown Butter (Printable Version)
Nutty barley and earthy mushrooms combined with golden brown butter and fresh herbs.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley, rinsed
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 ounces mixed mushrooms (cremini, shiitake, button), sliced
06 - 2 cups baby spinach leaves
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon sea salt
→ Liquids
10 - 1/2 cup dry white wine
11 - 4 cups low-sodium vegetable broth, warmed
→ Brown Butter
12 - 4 tablespoons unsalted butter
13 - 2 garlic cloves, thinly sliced
14 - 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
→ Finishing Touches
15 - 1/2 cup grated Parmesan cheese, plus extra for serving
16 - Zest of 1 lemon
17 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large sauté pan over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 30 seconds.
02 - Add sliced mushrooms and sauté until they release their juices and begin to brown, about 6 to 8 minutes. Stir in thyme, sea salt, and black pepper.
03 - Add rinsed pearl barley and toast for 1 to 2 minutes, stirring constantly. Pour in dry white wine and simmer until mostly evaporated.
04 - Gradually add warm vegetable broth in 1/2 cup increments, stirring frequently and allowing barley to absorb most of the liquid before adding more. Continue for 35 to 40 minutes until barley is tender but still retains a slight chew.
05 - In a small saucepan, melt unsalted butter over medium heat. Add thinly sliced garlic and chopped sage, cooking until the butter foams and turns golden brown and the garlic crisps, about 3 to 4 minutes. Remove from heat immediately to avoid burning.
06 - When barley is nearly done, fold in baby spinach leaves and cook until wilted. Stir in grated Parmesan cheese and lemon zest. Adjust seasoning as needed.
07 - Drizzle the brown butter over the cooked barley mixture. Garnish with chopped fresh parsley and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- It's creamy and deeply satisfying without heavy cream—the barley does the work, releasing its own natural starch as it absorbs the broth.
- The brown butter is the secret that transforms everything from good to unforgettable, adding a toasted, nutty depth that makes people ask what your special ingredient is.
- It's naturally vegetarian but so hearty that even dedicated meat-eaters won't miss anything on their plate.
- You can make it any time of year and it feels both rustic and elegant, perfect for weeknight comfort or impressing guests.
02 -
- Keep your broth warm in a separate pot and add it slowly. Cold broth shocking the hot barley interrupts the cooking and creates an uneven, grainy texture instead of creamy. I learned this lesson after my first attempt came out gritty, and it changed everything.
- Brown butter can turn from perfect to burnt in literal seconds. The moment it smells nutty and toasted, remove it from heat. It will continue cooking slightly from residual heat, and that's exactly what you want.
- Stirring isn't just about technique—it's about presence. Each stir releases starch from the barley, building the creamy texture. You can't make this without being there, and that's not a flaw, it's a feature.
- Taste the barley at the thirty-five minute mark. Different barley brands cook at slightly different speeds. You want tender but with a subtle chew, never mushy.
03 -
- Make your brown butter first if you're nervous about timing. You can keep it warm off the heat while you finish the risotto—it won't break or separate as long as you don't let it sit too long.
- If your risotto becomes too thick before the barley is tender, warm more broth and add it gradually. If it's too thin at the end, the barley will continue absorbing moisture as it sits, so serve it immediately rather than waiting.