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Wild Mushrooms over Barley Fill 1 Created with Sketch.

with Toasted Breadcrumbs and Parmesan Cheese

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories

Spring is the season of mushrooms and for this tasty dish, we’re using a very special variety: the maitake. Also known as ‘hen of the woods,’ this gorgeous delicacy can be easily identified as its overlapping caps are arranged like the feathers of a bird. The name maitake is Japanese and translates to “dancing mushroom” because, wild, it is said to resemble the waving hands and rippling kimono sleeves of dancing girls. Whatever they remind you of, these mushrooms are delicious!

fresh
ingredients
Wild Mushrooms over Barley with Toasted Breadcrumbs and Parmesan Cheese
Title
  • 4 cloves Garlic
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 1 Carrot
  • 1 Yellow Onion
  • 1 cup Pearled Barley
  • ¼ cup Panko Breadcrumbs
  • 1 cup Vegetable Broth
  • 4 Tbsps Butter
  • 1 Tbsp Sherry Vinegar
  • ⅔ cup Grated Parmesan Cheese
  • 1 oz Maitake Mushrooms
  • 2 oz Cremini Mushrooms
  • 3½ oz Shiitake Mushrooms
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Quarter the shiitake and cremini mushrooms. Cut the maitake into bite-sized pieces. Pick the parsley and thyme leaves off the stems; discard the stems. Peel and small dice the carrot and onion.
Cook the barley:
2 Cook the barley:
Once the water is boiling, add the barley and cook 20 to 22 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil and mix to thoroughly combine; season with salt and pepper to taste.
Toast the breadcrumbs:
3 Toast the breadcrumbs:
Place the panko breadcrumbs in a large pan and toast on medium-high for 2 to 3 minutes, or until lightly browned. Transfer the toasted breadcrumbs to a small bowl and set aside. Wipe out the pan.
Cook the mushrooms:
4 Cook the mushrooms:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer and cook, stirring occasionally, 3 to 4 minutes, or until cooked through and slightly crispy (make sure the mushrooms aren’t overlapping so they caramelize evenly); season with salt and pepper. Transfer the cooked mushrooms to a paper towel-lined plate and wipe out the pan.
Cook the aromatics:
5 Cook the aromatics:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic and cook, stirring frequently, 2 to 3 minutes, or until fragrant and softened. Add the carrot and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
Finish & plate your dish:
6 Finish & plate your dish:
Reduce the heat to medium and add the cooked mushrooms, vegetable broth and thyme and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the flavors have combined. Remove from heat and stir in the butter, sherry vinegar and half the Parmesan cheese; season with salt and pepper to taste. To plate your dish, divide the cooked barley between 2 dishes and top with the vegetable mixture. Garnish with the parsley, toasted panko breadcrumbs and remaining Parmesan cheese. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Quarter the shiitake and cremini mushrooms. Cut the maitake into bite-sized pieces. Pick the parsley and thyme leaves off the stems; discard the stems. Peel and small dice the carrot and onion.
2 Cook the barley:
Once the water is boiling, add the barley and cook 20 to 22 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil and mix to thoroughly combine; season with salt and pepper to taste.
Cook the barley:
Toast the breadcrumbs:
3 Toast the breadcrumbs:
Place the panko breadcrumbs in a large pan and toast on medium-high for 2 to 3 minutes, or until lightly browned. Transfer the toasted breadcrumbs to a small bowl and set aside. Wipe out the pan.
4 Cook the mushrooms:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer and cook, stirring occasionally, 3 to 4 minutes, or until cooked through and slightly crispy (make sure the mushrooms aren’t overlapping so they caramelize evenly); season with salt and pepper. Transfer the cooked mushrooms to a paper towel-lined plate and wipe out the pan.
Cook the mushrooms:
Cook the aromatics:
5 Cook the aromatics:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic and cook, stirring frequently, 2 to 3 minutes, or until fragrant and softened. Add the carrot and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
6 Finish & plate your dish:
Reduce the heat to medium and add the cooked mushrooms, vegetable broth and thyme and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the flavors have combined. Remove from heat and stir in the butter, sherry vinegar and half the Parmesan cheese; season with salt and pepper to taste. To plate your dish, divide the cooked barley between 2 dishes and top with the vegetable mixture. Garnish with the parsley, toasted panko breadcrumbs and remaining Parmesan cheese. Enjoy!
Finish & plate your dish: