The sweetness of root vegetables is a great match for the earthy wild flavor of the mushrooms. I use mushroom stock to intensify the mushrooms’ flavor.
1 parsnip, peeled
1 small celery root (celeriac) peeled and cut into large chunks
1 tablespoon vegetable oil
2 onions, chopped
1 tablespoon fresh thyme, chopped
3 cloves garlic, chopped
1 lb. mixed exotic mushrooms + at least 1 cup maitake, brushed clean and cut into large chunks
1/2 cup white wine or dry sherry
2 medium potatoes, diced
5 cups mushroom broth (see recipe below)
½ cup pearled barley, rinsed
Salt and freshly ground black pepper
Garnish:
Grated lemon zest
Chopped parsley and chives
1 cup sour cream or thick yogurt
Pulse parsnip, celeriac, and carrots in a food processor until chopped or use a box grater (fine holes).
In a stock pot, sauté onion in oil until translucent, about 2 minutes. Add the garlic and thyme and sauté 2-3 minutes.
Add mushrooms (fresh and re-hydrated) to the pot and sauté for 2-3 minutes. Season with salt and freshly ground black pepper
Add the chopped vegetable mixture and sauté for 2-3 minutes.
Add the wine and let it boil down for a couple of minutes.
Add mushroom broth. Bring to a boil and cook for 5 minutes. Add barley and potatoes and return to a boil.
Cover, reduce heat and simmer for 30 minutes, skimming the foam from time to time.
Leave covered for 15 minutes before serving or refrigerate overnight.
Serve hot with a generous dollop of sour cream or thick yogurt.
Mushroom Broth
3 ounces dried mushrooms (like chanterelle, cremini, morel-whatever you like)
Soak dried mushrooms in 5 cups hot water until soft (no more than 20 minutes).
Remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid.
Strain the liquid through a fine-mesh sieve, leaving any dirt behind. Slice the mushrooms and combine with the fresh mushrooms.
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