Daily Archives: June 4, 2009

Seared Portobello with Mustard Greens Over Barley


Aaaaaah CSA season is finally here.  I was able to get a preview of the mustard greens HighCross Farm will be putting into the first CSA box of the season.  Let me tell you, they are fantastic. 

Greens were never a part of my diet, and I really didn’t know what to do with them.  I came across a recipe found here that looked like an interesting way to incorporate greens into a meal. 

This recipe also made me a new believer in using barely as a grain side dish.  This dish is delicious, easy, fast and most of all good for you.

(Recipe copied and pasted)

Seared Portobello with Mustard Greens Over Barley

3 T extra virgin olive oil
1/2 medium yellow onion, finely chopped
3/4 c barley
2 large portobellos, stems trimmed
1/4 c marsala wine
2 c vegetable broth
2 t chopped fresh rosemary
1 lb mustard greens, stemmed and chopped
1 T unsalted butter
salt and freshly ground black pepper to taste

– Heat a medium saucepan over medium high heat with 1 T olive oil, add onion and stir until just browned.
– Add barley to saucepan and stir frequently until toasted, about eight minutes.
– Add about one teaspoon of salt and 1 1/2 c water, bring to a boil, reduce heat, cover, and let simmer until water is absorbed, about 20 minutes; remove saucepan from heat and keep covered.
– Heat a large skillet over medium heat with 2 T olive oil, add portobellos, tops up, cover, and cook for eight minutes; turn portobellos and cook eight minutes more; transfer to a plate and cover to keep warm.
– Add marsala to skillet and cook while stirring to loosen any bits stuck to the pan; increase heat to high and add vegetable broth, rosemary, and several turns of a pepper grinder; cook until liquid has reduced to 1/2 c, about 12 minutes; taste and adjust seasoning as needed.
– Add greens to skillet and cook, stirring, until greens have wilted and softened, about three minutes; transfer greens to a plate.
– Add butter to skillet and stir to incorporate.
– Spoon barley onto the center of each of two plates, top each with half the greens, slice the portobellos and place on top of greens, spoon sauce over top, and sprinkle on extra chopped rosemary if you’d like.

This is a very earthy and hearty dish.  I really liked how the barley and mushrooms complimented each other.  The sauce is sublime.  I really hope you try this recipe out and enjoy it as much as I did.


Posted by on June 4, 2009 in greens, mushrooms, sauce


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