Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried porcini mushrooms

  2. 3 Water

  3. 1 tablespoon 15ml Canola oil

  4. 3 lbs 1362g / 48oz Beef short ribs

  5. 1 lb 454g / 16oz Spanish onion - peeled, chopped (large)

  6. 6 Fresh garlic cloves

  7. 6 oz 170g Oyster mushrooms

  8. 1/2 lb 227g / 8oz Cinnamon cap mushrooms

  9. 4 oz 113g Enoki mushrooms Sea salt - to taste Freshly-ground black pepper - to taste

  10. 1 cup 237ml Barley - cooked in stock Mustard Horseradish Sauce

  11. 1 Serrano or jalapeño pepper

  12. 1/4 cup 59ml Prepared horseradish

  13. 1/4 cup 59ml Dijon mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Simmer the dried mushrooms in water for approximately 15 minutes. Allow them to sit for about 30 minutes, then drain through a coffee filter, squeezing the juice from the mushrooms. Be certain to reserve the liquid. Use a heavy Dutch oven to heat the canola oil. In batches, brown the short ribs, removing them to a side platter for later use. Next, add the onions. When they've softened, add the garlic and cook for another minute or so. Return the short ribs to the Dutch oven and add the reserved mushroom liquid. Cook the short ribs over a low heat for one hour and 15 minutes, or until very tender. Stir occasionally to ensure that they're evenly distributed. Remove the ribs and strain the stock. Skim off the fat. Bring the stock to a slow boil in the Dutch oven. Add all of the mushrooms and the meat, then simmer and heat through. Season with salt and pepper. To serve, pour some hot soup into the bowls. Place two ribs in the center of each bowl, then place a scoop of the cooked barley to the side. Sprinkle the mushrooms on top of the broth. Serve with Mustard-Horseradish Sauce. Mustard-Horseradish Sauce: Remove the ribs and seeds from the chile and mince. Mix into the horseradish and mustard. This recipe yields ?? servings.


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