After reading the risotto and other ideas for what to do with a ton of dried mushrooms (we haven't made a dent), I purchased some rolled barley.
Toasted it in a dry pan until it smelled nutty (5-10 minutes?), then started adding in the filtered mushroom liquid, hot stock, smashed garlic, and the mushrooms. After about 15 minutes, I tired of adding liquid, stirring, repeating. So I added some cooked meat (bison one time, pork another, chicken another), another inch and a half of hot broth, covered it, and let it sit for 20 minutes.
It is so good.
We've had it a few times over the past week, and it's become my husband's favourite grain. Mine too. Freshly cooked, reheated, it doesn't matter. It is simply wonderful.
Thought I'd share.