King Trumpet Mushroom Recipe

Preparation

1. 1

   Cook the Barley

   In a medium saucepan, combine blue barley berries with 3 cups of water. Bring to a boil, then reduce heat and simmer for 30-35 minutes until tender. Drain excess water and set aside.

2. 2

   Prepare the Vegetables

   Trim the asparagus and cut into 2-inch pieces. Peel and slice the candy striped beets thinly. Trim the ends of the sugar snap peas. Tear the radicchio into bite-sized pieces.

3. 3

   Sauté the Mushrooms

   In a large skillet, heat olive oil over medium heat. Add the sliced King Trumpet mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and pepper.

4. 4

   Cook the Asparagus and Peas

   Add the asparagus and sugar snap peas to the skillet with the mushrooms. Sauté for an additional 3-4 minutes until the vegetables are tender yet crisp.

5. 5

   Make the Herb Tahini Sauce

   In a small bowl, mix tahini, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper. Add water as needed to achieve a drizzling consistency.

6. 6

   Combine and Serve

   In a large serving bowl, combine cooked barley, sautéed vegetables, and radicchio. Drizzle with herb tahini sauce and toss gently. Serve warm or at room temperature.