Barley porridge with mushrooms, herbs and poached egg

Name: Barley porridge with mushrooms, herbs and poached egg
Ingredients: 2 1/2 cups water; 1/4 cup pearl barley; 1/4 cup steel cut oats; 1/4 teaspoon sea salt, plus more to taste; 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided; 4 cups thinly sliced mixed mushrooms, such as shiitake, oyster and crimini (about 10 ounces); 3 tablespoons minced shallot, divided; 3 tablespoons chopped Italian parsley, divided, plus more for garnish; 2 teaspoons fresh thyme leaves, divided; 1 large garlic clove, minced; 1/2 cup mushroom or vegetable broth; 1 tablespoon white or cider vinegar; 2 eggs; 1/4 cup coarsely grated Parmigiano-Reggiano cheese; Freshly ground black pepper

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Step 1 In a heavy saucepan, combine the water, barley, oats and salt. Bring to a boil over medium-high heat, then remove from heat, cover and set aside several hours, up to overnight, to soften the g

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Ingredients

2 1/2 cups water
1/4 cup pearl barley
1/4 cup steel cut oats
1/4 teaspoon sea salt, plus more to taste
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
4 cups thinly sliced mixed mushrooms, such as shiitake, oyster and crimini (about 10 ounces)
3 tablespoons minced shallot, divided
3 tablespoons chopped Italian parsley, divided, plus more for garnish
2 teaspoons fresh thyme leaves, divided
1 large garlic clove, minced
1/2 cup mushroom or vegetable broth
1 tablespoon white or cider vinegar
2 eggs
1/4 cup coarsely grated Parmigiano-Reggiano cheese
Freshly ground black pepper