Wild Mushroom Pearl Barley Risotto

If I can't find Randy this time of year, I usually check the woods—he’s usually out hunting for wild mushrooms. Now, we’re way too young to be playing full-time mushroom foragers, but guided by our friends from Italy, it’s turned into such a fun way to get some fresh air and hunt for forest gold over the years. That said, even though I trust my husband completely, I maintain a strict "you first" rule when it comes to eating his wild finds. I always tease him that I’ve got 9-1 already dialed on my phone—if he starts to go down, I’m ready!

Luckily, his latest haul was a gorgeous batch of maitake (hen of the woods), and this dish turned out insanely delicious—creamy, woodsy, and packed with deep autumn flavor.

This recipe takes those rich, earthy mushrooms and pairs them with nutty pearl barley instead of traditional risotto rice. It’s warm, rustic, and surprisingly low-maintenance since barley is much more forgiving than arborio rice! And.. no medics required 😋!

Ingredients

• 1 tbsp olive oil + 2 tbsp butter, divided
• 8–10 oz wild mushrooms (cremini, maitake, chanterelles, or a mix), sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup pearl barley (rinsed)
• 4 cups warm vegetable or chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and black pepper to taste

How to Make It

1. Sauté the Mushrooms: Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced mushrooms and cook for 5–7 minutes until golden brown. Season with a pinch of salt, remove from pan, and set aside.
2. Build the Base: In the same pot, melt the remaining 1 tbsp butter. Add the diced onion and cook until soft (about 3–4 minutes). Stir in the garlic and thyme, cooking for another minute until fragrant.
3. Toast the Barley: Stir in the rinsed pearl barley and cook for 1–2 minutes to lightly toast the grains.
4. Simmer: Pour in the broth, bring to a gentle boil, then turn the heat down to low. Cover and simmer for 35–40 minutes, stirring occasionally, until the barley is tender and chewy, and most of the liquid is absorbed.
5. Finish & Serve: Stir the browned mushrooms and Parmesan cheese into the barley. Season with black pepper, let sit for 2 minutes to thicken into a creamy texture, and serve warm with extra cheese on top!