Mushroom and Barley Pie As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Cook Time 45 minutes Rating 0 out of 5 stars (0) Ingredients 8 servings 3/4 cup pearl barley or farro3 cups water1 tablespoon unsalted butter1 tablespoon olive oil2 garlic cloves, minced9 scallions, finely chopped (1 1/3 cups), divided1 pound cremini mushrooms, sliced1/4 cup dry Madeira (preferably Verdelho or Sercial)1 cup whole-milk ricotta1 (1-pound) package frozen all-butter puff pastry, thawed1 egg yolk, beaten with 1 teaspoon water and a pinch of salt Calories AmericanKid-FriendlyBakingVegetarianDinnerDairyEggsIntermediateHealthyThanksgivingVegetablesFallGrainsTraditionalSavoryCreamyMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 If using farro, cover it with cold water in a bowl and soak 30 minutes, then drain in a colander. Step 2 Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain. Step 3 If using barley, no need to soak it. Simmer unsoaked barley in 6 cups water with 1/4 teaspoon salt for 45 minutes. Drain. Step 4 Melt butter with oil in a 12-inch heavy skillet over medium-high heat. Step 5 Cook garlic and half of the scallions, stirring frequently, 2 to 3 minutes. Step 6 Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes. Step 7 Add Madeira and simmer 1 minute. Transfer to a bowl and stir in barley or farro, then cool completely. Step 8 Stir in ricotta, remaining scallions, and salt and pepper to taste. Step 9 Roll out each piece of pastry on a lightly floured surface into an 11-inch square. Step 10 Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes. Step 11 Put a large baking sheet on rack in middle of oven and preheat oven to 400°F. Step 12 Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Step 13 Brush border with some of egg wash and, using parchment, invert second square on top, lightly pressing to seal border. Step 14 Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife. Step 15 Cut a few small steam vents in top of pie and decoratively score pastry. Step 16 Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes. Chef’s notes Consider adding 1/2 cup of chopped olives, 1/4 cup capers, or sundried tomatoes for added flavor.The filling can be made and pastry rolled out 1 day ahead and chilled.The pie can be assembled up to three hours ahead of time and chilled until ready to bake.
