1 ounce dried porcini mushrooms

2 teaspoons vegetable oil

1 cup chopped scallions

2 cloves garlic, minced

1/2 teaspoon dried thyme

2 cups sliced fresh button mushrooms

2 cups pearl barley

3 cups defatted low-sodium chicken broth

1/4 cup chopped fresh parsley

2 tablespoons grated Romano cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine the porcini mushrooms and 1 1/2 cups of hot water in a small bowl; let stand for about 20 minutes, or until the mushrooms are soft. Using a slotted spoon, remove the mushrooms from the liquid. Chop the mushrooms and set aside. Using a fine sieve lined with cheesecloth or a coffee filter, strain the mushroom-soaking liquid into a small bowl. Set aside.

Place a medium nonstick saucepan over medium heat. Add the oil. When the oil is hot, add the scallions, garlic, thyme, and button mushrooms. Cook for 7 to 10 minutes, or until the water released from the mushrooms has evaporated.

Add the softened porcini mushrooms and the barley. Cook, stirring often, for 3 to 4 minutes. Add the reserved mushroom-soaking liquid and the broth and bring to a boil. Remove from the heat and stir in the parsley, Romano cheese, salt, and pepper.

Spoon the stuffing into a 3-quart baking dish coated with nonstick cooking spray. Cover and cook at 400 degrees for 35 to 40 minutes, or until the barley is tender. (At this point, the stuffing is ready to eat. If you plan to place the stuffing in a turkey, let the cooked stuffing completely cool before loosely spooning into a turkey immediately before roasting.)

Makes about 8 cups.