Mushrooms and Barley in a Brown Butter Sage Sauce

My husband got it into his head that he needed to start eating barley. Since I aim to please, I created this delicious, nutty, earthy tasting dish. My children who initially raised their eyebrows at the healthy look of it.. ended up loving every bite.  

Ingredients:

2 1/2 cups cooked barley (I cooked mine in mushroom broth, but you could you veggie broth or beef broth)

6 Tbs. butter (divided)

1/8 cup lightly packed whole fresh sage leaves 

12 oz mushrooms sliced

1 Shallot (2 bulbs) diced

1/4 tsp. red pepper flakes 

1/2 cup white wine (if you use cooking wine, don't add the salt)

1/4 cup mushroom broth (beef broth or veggie broth)

1 green onion

Directions:

1) Cook barley using package directions, I like to use broth instead of water it adds a depth of flavor...also keep in mind when making this recipe that barley takes about an hour to cook.

2) In a small saucepan over medium low heat melt 4 Tbs of butter, add sage leaves to the melted butter. Simmer for a couple minutes, until the butter is light brown in color and smells nutty. Take pan off heat and set aside for later. Remove the sage leaves with tongs and place them on a paper towel...they will be used later.

3) In a large skillet melt the remaining 2 Tbs. butter. Add the shallots, mushrooms, and red pepper flakes. Cook until shallots are tender and mushrooms are soft and hopfully a bit carmelized and most of their liquid has evaporated. 

4) Add the wine and broth to the mushroom mixture. Simmer until the liquid has reduced by half. Add the cooked barley to the mushroom mixture. Mix in the reserved brown butter and and a few of the sage leaves (saving some to top the dish) Sauté, for a min or two so the flavors all combine. Salt and Pepper to taste. 

5) Top with chopped green onion (just use the part of the onion that has started to turn green) and the rest of the sage leaves..they should be nice and crispy.