Naked Barley with Mushroom Ragu

25 minutes of prep 45 minutes of active cooking 1 hour + 10 minutes total time

Makes 6-8 servings

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Grains like naked barley make great vehicles for most pasta sauces.

This simple mushroom ragu uses a technique called a dry sauté. Mushrooms are mostly water, and cooking them without any added oil drives most of it off. The mushroom flavor is concentrated and the mouthfeel becomes more firm.

What You'll Need

Ingredients

1/2 pound naked barley
Fine sea salt, to taste
1 pound brown or white
mushrooms, sliced
3-4 tablespoons extra virgin olive oil
2 tablespoons thyme
1 teaspoon oregano
To taste black peppercorns, crushed or ground
2-3 cloves garlic, chopped
28 ounces crushed tomatoes
grated parmigiano reggiano, to serve

Equipment

1 Large Sauce Pan + Lid
1 Heavy Skillet
1 Chef Knife
1 Cutting Board
Measuring Spoons

What you'll have to do

Step 1

Put 1/2lb of barley into a pot with a lid, stir in a good pinch of sea salt, and add enough water to cover the grain by a couple of inches. Bring to a boil, reduce the heat, cover, and simmer for at least 45 minutes, adding water as needed to keep the barley covered. Keep tasting and when it’s slightly soft but still chewy, remove from the heat and drain.

Step 2

Make the ragu while the barley is simmering. Heat a heavy skillet and add the 1lb of sliced mushrooms. Cook over medium heat, stirring occasionally, in the dry skillet, turning frequently, until nicely browned and most of the liquid is gone, about 15-20 minutes.

Step 3

Add a healthy glug (3-4 tablespoons) of olive oil, 2 tablespoons thyme, 1 teaspoon of oregano, a pinch of the freshly ground pepper, and the 2-3 chopped garlic cloves. Sprinkle with a good pinch of salt and cook for about a minute. Add the can tomatoes, reduce the heat, and simmer for about 10 minutes. Taste and add salt if needed.