Barley Mushroom Porridge

Instructions

1. Sauté the mushrooms
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Stir and continue cooking until golden and most of their moisture has evaporated, about 5-7 minutes total. Season with salt and pepper, then transfer to a plate and set aside.
2. Prepare the base
   In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and thyme, and cook for another minute until fragrant.
3. Toast and deglaze
   Add the rinsed barley to the pot and stir to coat with oil. Toast for 1-2 minutes, stirring frequently. Pour in the white wine and stir continuously until almost completely absorbed, about 2 minutes.
4. Cook the barley
   Add 1 cup of warm broth to the pot, stirring occasionally until most of the liquid is absorbed. Continue adding broth 1 cup at a time, allowing each addition to be mostly absorbed before adding the next. This process will take about 35-40 minutes total. The barley should be tender but still slightly chewy when done.
5. Finish the porridge
   Once the barley is cooked, stir in the reserved mushrooms, Parmesan cheese, and butter. Cook for another 2-3 minutes until the cheese has melted and everything is well combined. Remove from heat and stir in the chopped parsley.
6. Rest and serve
   Let the porridge rest for 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve in warm bowls with additional grated Parmesan cheese on top if desired.