Mushrooms and Barley with Sheep's Milk Cheese | culture: the word on cheese
Lemons—and citrusy sheep's milk cheese—perk up the classic earthy combination of mushrooms and barley in this dish.
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Ingredients
- 2 bunches Swiss chard (washed, stemmed, and roughly chopped (about 8 cups))
- ¾ cup pearled barley
- 3 tablespoons olive oil (divided)
- 3 cups shiitake mushrooms (sliced)
- 1 clove garlic (chopped)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 scant cup shaved aged sheep’s milk cheese
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
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