• The mushrooms, kale, onions and garlic can all be washed, dried, cut and stored in separate containers, one day ahead of time.
• You can cook the mushrooms, onions and garlic one day ahead of time. Once cooked, remove from heat, let cool down and transfer to an airtight container. If anything is stuck to the bottom of the pan, set the heat to high and use a bit of broth, water or sherry to free it from the bottom. Add the liquid to the vegetables. When you're ready to continue, warm the vegetables back up, stir in the barley and continue with the recipe (reducing the sherry).