Better Late Than Never
Cooking for Foodie Friends
My Vegan Mushroom Creation
Tips for Making Great Barley Arancini
- If you find the mixture quite sticky it helps to have slightly damp hands.
- Deep fry in a large pot or deep fryer until golden.
- Serve with a dab of kewpie mayonnaise and a dash of furikake which is usually used to season rice.
Contest Winner Announced
Well, my Vegan Barley Arancini with Shiitake Mushrooms & Seaweed didn’t win but that’s okay because I’m really looking forward to trying the winning appetizer by The Busy Baker at the conference. Her Mushroom Crostini with Herbs and Garlic looks fabulous! If you want to see some of the other entries or get some ideas for cooking with mushrooms, the Mushrooms Canada website is a great place to start.
Pin it HERE.
More Mushroom Goodness from Dish ‘n’ the Kitchen
Barley Arancini with Shiitake Mushrooms & Seaweed
Barley Arancini with Shiitake & Seaweed
- 1/3 cup finely diced onions
- 2 garlic cloves; minced
- olive oil
- 1/3 cup white wine (I used Pinot Grigio)
- 1 cup pearled pot barley
- 1 cup shittake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
- 3 cups mushroom stock
- 1/4 cup nutritional yeast flakes (optional)
- 3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
- salt and pepper
- panko crumbs (or regular bread crumbs)
- canola oil for frying
- Add two tablespoons of olive oil in a medium pot on medium to high heat.
- Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic.
- Continue to sauté for another minute or two.
- Add pearled pot barley and stir, coating the grains in olive oil. If the contents of your pan are sticking, it may require additional olive oil.
- Pour in wine and reduce so that the alcohol has a chance to burn off.
- Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition.
- In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside.
- To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished.
- Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems.
- Allow to cool thoroughly, ideally overnight.
- After the barley risotto has cooled, roll into balls and coat with panko.