Mushroom Barley Risotto with Ballyhoura Mountain Mushrooms


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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6 Responses

  1. Yum! I love risotto and have never made it with barley so this is one for the must-make list. I must also check out Ballyhoura Mountain Mushrooms. They sound great!

    • Caroline says:

      I bought a box of Ballyhoura’s dried shiitake mushrooms recently and they’re getting used in lots of different dishes. The plain old button mushrooms always need some bit of help!

  2. I love wild mushrooms. I brought big box of dried mushrooms from Poland. My parents are crazy about mushroom picking. I miss fresh Polish mushrooms. I don’t even know proper English names for them, but I see they have a list of mushrooms. I love it. Mmmm Bay Boletes and Chanterelles and I have another reason to visit Cork…

    • Caroline says:

      Wild mushrooms are not appreciated very much here – I think people are just too nervous to pick them for themselves! I love field mushrooms and hunt for them every year but that’s the extent of my mushroom-picking experience.

  3. Nessa Robins says:

    I’m a huge fan of mushrooms and this sounds gorgeous. I’ve never thought to use pearl barley this way but I too like to throw it into stews. Yum!

    • Caroline says:

      It’s a good way to make some meat in a stew go a little further, isn’t it? Always good to have a few of those tricks when trying to stretch the expensive ingredient!

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