Creamy Portobello Bacon Barley with Poached Eggs

Ingredients

• 4 portobello mushrooms, halved and stems removed
• 4 cups water
• 1 cup pearl barley
• 1 cup diced bacon
• 3 cups diced onions
• 4 cloves garlic, finely chopped
• ½ cup white wine
• 2 cups whipping cream
• 2 cups frozen green peas
• 3 tbsp chopped fresh Italian parsley, divided
• ½ tsp salt
• ½ tsp freshly ground pepper
• 4 soft poached large eggs

Directions

1. Slice mushrooms into ½ inch wide strips; set aside.
2. Combine water and barley in a medium pot over medium heat. Simmer until barley is tender, about 15 – 20 minutes. Drain off excess water. Cover to keep warm; set aside.
3. Cook bacon in a large pot over medium heat until fat is rendered, about 5 minutes. Add onions and sauté until softened, about 5 minutes. Add mushrooms; sauté for 5 minutes. Add garlic and cook for an additional 30 seconds. Pour in wine and simmer, loosening browned bits, until reduced by half, about 1 minute. Stir in cream and simmer, stirring occasionally, for 10 minutes. Add peas, 1½ tbsp parsley, salt and pepper; stir to combine and cook for 2 minutes.
4. Pour sauce over barley. Top with poached eggs and remaining parsley.