Wild Mushroom-Barley "Risotto" With Sage

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1 cup uncooked pearl barley

2 cups water

4 cups Rich Porcini Stock

1 tablespoon olive oil

1 cup finely chopped onion

8 cups thinly sliced shiitake mushroom caps (about 1 pound)

1 1/2 teaspoons sea salt

2 teaspoons chopped fresh sage

1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

1 tablespoon butter

1/8 teaspoon freshly ground black pepper

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