Mushroom-Barley Bowl in Dark Tea Broth

Pearl barley and butter-sautéed mushrooms settle into a deep dark-tea broth with garlic and turnip. It echoes Bricks Bound for the Pass along the Tea Horse Road, where compressed leaf met highland barley and butter-tea foodways.

Serves 2

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Ingredients

• 2 tbsp loose dark tea (pu-erh or similar)
• 5 cups water
• 3/4 cup pearl barley
• 8 oz mixed mushrooms (shiitake, cremini)
• 1 medium turnip
• 1 tsp salt
• 2 tbsp butter
• 2 garlic cloves

Instructions

1. 1Bring water to a boil, add the dark tea, and simmer gently for 6 minutes. Strain to create the tea broth and season with salt.
2. 2In a separate pot, simmer the pearl barley in the remaining cup of water until tender, about 25 minutes. Drain any excess liquid.
3. 3Melt the butter in a skillet over medium heat. Add the sliced garlic and cook until fragrant. Add the sliced mushrooms and diced turnip, then sauté until the mushrooms release their liquid and the turnip begins to soften, about 8 minutes.
4. 4Add the cooked barley to the skillet and stir to combine with the vegetables. Pour in the hot dark tea broth and simmer together for 5 minutes to meld flavors.
5. 5Ladle into bowls, ensuring each serving has a balance of broth, barley, and vegetables.