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Ingredients (serves two)

¼ cup minced shallots

¼ cup minced onions

2 cloves garlic, peeled and thinly sliced

4 tbsp extra virgin olive oil, divided

1 pint fresh shiitake mushrooms

4 king oyster mushrooms

1 cup pearl barley

2 cups veal broth (from concentrate)

2 cups water

¼ cup dry vermouth

1 tbsp rosemary, minced

Salt, pepper, and Parmesan to taste

Method

Crisping the king oyster mushrooms is a bit tedious but well worth the effort. An air fryer makes the cooking fast and perfect but is not necessary.

Cut off the tougher lower base of the king oyster mushroom. Using the tines of a fork, pierce the cap of the mushroom liberally. Use the tips of the fork to shred strips down from the cap to the base until it is totally shredded. Repeat for all four mushrooms. 

Toss the shredded mushrooms in a bowl with 2 tbsp olive oil, adding salt and pepper to taste. Air fry at 450°F for 11-13 minutes, flipping halfway through cooking. When done, leave the mushrooms in the air fryer to keep warm. If no air fryer is available, use 2 tbsp of oil with a high smoke point, such as peanut or grapeseed oil. Heat in a non-stick frying pan on medium until shimmering. Stir-fry the shreds until they are golden and crisp,  about 10 minutes. Do not allow them to burn. Remove with a slotted spoon to a plate with a paper towel to drain.

Remove the stems from the shiitake mushrooms and slice the mushrooms ¼” thick.

Sauté shallots, onion, and rosemary in 2 tbsp olive oil until soft. Add the sliced garlic and the sliced shiitake mushrooms. Add a bit of salt and cook while stirring occasionally until softened. Remove with a slotted spoon to a plate or bowl.  

If less than 1 tbsp of oil remains in the pan, add a bit more, heating over medium heat. Otherwise, add the barley and stir to coat in the remaining oil. Add the vermouth, and when it has evaporated, ladle in 1 cup of the veal broth. Continue to stir until almost absorbed, add the remaining cup of broth, and continue to cook while stirring. Ladle in the water one half cup at a time, and continue to stir for about 17 minutes, until the barley is al dente. With 5 minutes remaining in the cooking time, add the shiitake mushrooms and half the crispy shreds of king oyster mushrooms, and continue to stir until done. Season with salt and pepper to taste.

Serve in warmed bowls, topping with grated Parmesan and the rest of the shredded king oyster mushrooms.