Barley and Mushrooms with Greek Yogurt

adapted by There's Always Thyme to Cook
original recipe from Plenty by Yotam Ottolenghi

1/2 cup pearl barley
about 1/2 ounce dried porcini mushrooms
about 1/2 ounce dried chanterelle mushrooms
1 cup lukewarm water
4 cups shiitake (stems removed) and button or cremini mushrooms
4 tablespoons olive oil
3 tablespoons butter
2-3 fresh thyme sprigs, leaves only or 1 teaspoon dried
2 cloves garlic, minced
1/2 cup white wine
2 tablespoons chopped parsley, some extra for garnish
fresh lemon juice (1/2 lemon)
Greek yogurt for topping
salt and black pepper, to taste

Rinse the barley with cold water, then place in a medium-sized saucepan and cover with fresh water. Simmer for 30-35 minutes, or until tender. To rehydrate the dried mushrooms, place the porcini and chanterelles in a bowl and pour the lukewarm water over the mushrooms, set aside and let them sit for a while to soften.

Put the fresh mushrooms in a hot pan with the oil, half the butter and the thyme, and saute for about 8-10 minutes, until the mushrooms soften, stirring occasionally. Add the garlic and wine and simmer for another 5 minutes.

Add the porcini and chanterelles and the soaking liquid, you may have to strain the liquid to get rid of any grit left in the bowl or just don't pour the liquid at the bottom of the bowl. Season with salt and pepper. Simmer on low heat for about 10 minutes. Stir in the remaining butter with the parsley, lemon juice and cooked barley. Add more water if needed and taste for seasoning.

To serve, top with a spoonful of yogurt and a sprinkle of parsley or coriander.