Vegan Mushroom Barlotto

Vegan Mushroom Barlotto

6 oz Smoked Barley Prep
1 tbsp Canola/Olive Oil Blend
1 tsp Garlic, chopped
1 ½ oz Mushroom, oven roasted and chopped
1 fl oz Riesling Wine
2 fl oz Rich Vegetable Stock
1 oz soft Vegan Cheese
Salt & Pepper to taste

Saute garlic in oil till golden. Deglaze pan with Riesling. Add mushrooms, cooked barley and vegetable stock. Cook, stirring constantly until heated through. Add cheese and stir over heat until melted and incorporated. Season to taste with salt & pepper.

Makes 1 portion

Smoked Barley Prep – (smoking is optional)

1 cup Barley
4 cups Water
1 tsp Kosher Salt

Place barley on a sheet pan and smoke for 30 minutes. Place smoked barley in a sauce pot, add water and salt and cook until tender. Drain.

Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.