Hungarian Style Mushrooms and Winter Greens with Barley Risotto
Serving Size:6|Prep Time:10minutes|Cook Time:45minutes

Barley Risotto
  1. Heat a sauce pan over medium-high heat and add the butter, onions, garlic and dried mushrooms and salt. Cook for 2 minutes. Add the barley and cook while stirring to coat the barley with the melted butter. Add 1/3 of the broth and bring the liquid to a boil. Lower the heat to a gentle simmer and cook, stirring until the liquid is incorporated though the barley remains fluid.
  2. Add another 1/3 of the broth and repeat.
  3. Add the remaining broth, bring to a simmer, stir, cover and keep warm while preparing the mushroom and greens dish.
Mushroom and Greens
  1. Heat a heavy sauté pan over medium-high heat. Add the oil and mushrooms and cook while stirring for 2 minutes. Add the salt, pepper, onion, garlic, paprika, bay leaf, thyme, oregano, dry mustard, chili flakes, and tomato paste. Cook, stirring for 5 minutes.
  2. Add the vinegar and stock, bring just to a boil, lower the heat to a gentle simmer and cook for 10 minutes.
  3. Add the Worcestershire and greens, cover with a lid and simmer for 2–5 minutes or until the greens are just wilted.
Chef’s Narrative
The mushrooms and greens come together quickly, so make the risotto first and keep it warm while preparing the mushroom and greens dish.
Recipe Substitutions
If using mature greens, remove the stems and cut them thinly. Tear or cut the leaves into 1-inch pieces and add the stems first for a minute or two, followed by the prepared leaves.
  • 2tablespoonsunsalted butter
  • 1/2medium onionminced about 1/2 cup
  • 1clovegarlicminced
  • 1/2cupdried, ground mushrooms
  • 1/2teaspoonsalt
  • 1cupbarley
  • 4 1/2cupslow sodium vegetable broth
  • pinchfreshly ground pepper
Mushrooms and Greens
  • 1teaspoonolive oil
  • 1poundcremini mushroomswashed, patted dry, quartered
  • 1/4teaspooncoarse salt
  • 1/4teaspoonfreshly ground black pepper
  • 1/2medium yellow oniondiced 1/4 inch
  • 3clovesgarlicminced
  • 2tablespoonssweet paprika
  • 1dry or fresh laurel bay leaf
  • 1/2teaspoonfresh thymeor scant
  • 1/4teaspoondried thyme
  • 1/2teaspoonfresh oregano or marjoram leavesor 1/4 teaspoon dried oregano
  • pinchdry mustard
  • pinchdried chili flakes
  • 2tablespoonstomato paste
  • 1tablespoonbalsamic vinegar
  • 2cupsvegetable stocklow or no sodium
  • 1teaspoonWorcestershire sauce
  • 2cupsyoung kale, chard or favorite green leaveschopped, tightly packed