Lemon Barley Stuffing with Shiitakes, Hazelnuts, and Chive Butter

1. Cook Leeks and Barley

In a large pot over medium-high heat, melt 2 tablespoons of unsalted butter. Add the finely chopped leeks and sauté them for about 5 minutes until they are soft and fragrant. Stir in the pearled barley and a branch of rosemary, cooking it for about a minute. Pour in 1½ cups of stock, 1½ cups of water, and ¾ teaspoon of kosher salt, then bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 1¼ to 1½ hours, until most of the liquid has evaporated and the grains are plump and soft.

2. Roast Mushrooms

Toss the sliced shiitake mushroom caps in a mixture of 3 tablespoons of extra-virgin olive oil, ¾ teaspoon of salt, and ¾ teaspoon of freshly ground black pepper. Spread them out on baking sheets and roast them in the preheated oven for 20 to 25 minutes.

3. Make Chive Butter

Combine the finely chopped garlic cloves, ¾ teaspoon of kosher salt, lemon zest, a teaspoon of lemon juice, chopped chives, and 4 tablespoons of softened butter. Mix everything until smooth and well combined.

4. Combine Ingredients

Once the barley is cooked and the mushrooms are roasted, combine them in a large bowl. Add the coarsely chopped hazelnuts, fresh parsley, and the prepared chive butter. Stir everything together so that each bite has a bit of every ingredient.