Wild Mushroom & Pearl Barley Stuffing

• 1 c pearl barley
• 4 tbsp unsalted butter
• 8 oz RI Mushroom Company Chef’s Mix Mushrooms, woody ends removed and sliced into equal bite-sized pieces
• Mirepoix Kit (onion, celery, carrots), chopped
• 2 tbsp garlic, minced
• 2 tsp fresh thyme, chopped
• ½ c pumpkin seeds (pepitas)
• ½ c dried cranberries
• 1 ½ tsp kosher salt
• ½ tsp freshly ground pepper
• 1 c vegetable broth
• 1 egg, beaten
• Nonstick cooking spray
• 2 tbsp fresh parsley, chopped, for serving

In a medium saucepot add 3 c of water and pearl barley and bring to a boil. Reduce heat and simmer until barley is tender but still slightly chewy, about 20-25 minutes. Drain and place in a large bowl. Set aside.

Preheat oven to 350°F.

In a large nonstick skillet, melt butter over medium high heat. Once the foam from the butter subsides, add sliced mushrooms and sauté, stirring occasionally, until they start to brown, about 5 minutes. Add onion, celery and carrots and cook, stirring often, until vegetables soften, another 5-7 minutes. Add garlic and thyme and cook until fragrant, 1 minute more. Add mushroom mixture to bowl with barley.

To the same bowl, add pumpkin seeds, cranberries, salt, pepper, broth and egg, and fold well to combine. Spray a 2-qt baking dish with cooking spray before gently placing the mixture into the dish.

Bake stuffing in oven until the liquid is absorbed, about 25-30 minutes. Remove from oven and let stand 10 minutes before serving with chopped parsley.