Butter Poached King Oyster Mushrooms with Barley & Wild Rice Pilaf

Ingredients:
8	ozs.	Caputo & Guest King Oyster Mushrooms, halved lengthwise
6	ozs.	Irish butter, or Violife/Miyoko’s Plant Butter (V)
½	bulb	Garlic, unpeeled
¼	cup	White wine
2	Tbsp.	Olive oil
½	cup	Pearled barley
½	cup	Wild rice
1 ½	cups	Vegetable broth
1 ½	cups	Mushroom broth
½	tsp.	Kosher salt
½	lb.	Lg. shrimp, peeled and deveined (remove for vegan recipe)
1	Tbsp.	Fresh parsley, chopped

Pre-heat oven to 350 degrees. Place mushroom halves cut side down in an 11” X 7” casserole dish. Cut butter into thick slices and place on top of the mushrooms. Pour wine into pan. Cover with foil and bake for 1 hour.
While the mushrooms are cooking, prepare the pilaf by heating the oil in a large saucepan over medium low heat. Add the barley and wild rice. Cook, stirring often for about 5 minutes or until lightly toasted. Stir in the broths and salt. Cover and simmer on low for 45 minutes or until water is absorbed and barley and rice are fully cooked. Stir in the toasted almonds and keep warm.
When mushrooms are done, transfer them to a bowl. Add the parsley, then squeeze the garlic out of the skins and add to the bowl with the mushrooms and parsley. Mash the garlic and toss mushrooms until the parsley and garlic coat the mushrooms. Set aside.
Add the shrimp to the dish with the poaching butter. Bake in oven for 5-7 minutes or until shrimp is cooked through.
To serve: Spoon the pilaf onto plates and top with mushrooms and shrimp. Drizzle with butter and serve.