Mushroom barley pilaf

Ingredients:
3 cups vegetable broth
1/3 oz. dried cèpes (porcini) mushrooms
1-1/2 cups uncooked, quick cooking barley
2 Tablespoons olive oil
3 cups shiitake mushrooms, quartered
2 cups chopped onion
3/4 teaspoon salt
1/2 teaspoon dried rosemary
1 8-oz. pkg. pre-slice mushrooms
1/4 cup dry marsala
2 teaspoons sherry vinegar

Directions:
Pour the broth into a saucepan and add the mushrooms. Bring to a boil.

When the broth is boiling, stir in the barley, reduce heat, cover and cook for about 12 minutes or until the mushrooms and barley are tender.

While the barley is cooking, heat the oil in a Dutch oven over med-high heat. Add the shiitake mushrooms, onion, salt, rosemary and pre-sliced mushrooms and sauté for about 5 minutes.

Stir in the marsala and cook 1 minute.

Stir in the barley mixture and the sherry vinegar and cooking for 2 minutes, stirring often.

Serve immediately.
Makes 4 dinner servings, more if served as a side dish