Lemon Barley Stuffing With Shiitakes, Hazelnuts and Chive Butter


For the barley-mushroom mixture:

  • 2 tablespoons unsalted butter
  • 2 leeks, white and light-green part only, finely chopped
  • 2 cups pearled barley
  • 1 rosemary sprig
  • 1 ½ teaspoons kosher salt, more to taste
  • 1 ¼ pounds shiitake mushroom caps, sliced 1/4-inch thick
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon freshly ground black pepper
  • 1 cup toasted, peeled hazelnuts, coarsely chopped
  • ½ cup chopped fresh parsley

For the barley-mushroom mixture

  • 1 ½ cups chicken stock

For the chive butter:

  • 2 large garlic cloves, finely chopped
  • ¾ teaspoons kosher salt
  • Finely grated zest of 1 small lemon plus one teaspoon freshly squeezed lemon juice, more to taste
  • ½ cup chopped chives (about 1 bunch)
  • 4 tablespoons unsalted butter, softened


  1. Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
  2. Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
  3. Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
  4. Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.