In a casserole on a medium heat add half the olive oil and shallots and cook gently.
Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.
Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.
Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.
Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the parmesan and butter. Bon appétit!
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