Barley Croquettes with Shiitake Sauce

Croquettes: 1. Pressure cook celery, carrot, barley, water, salt, pepper, basil, and bay leaves for 40 minutes (or simmer covered 1 hour). 2. Remove bay leaves. Process half the grain until mixed but not pureed. 3. Combine with remaining grain. Cool until handleable. 4. Form into 2.5-inch round patties with moistened fingers. 5. Pan-fry in lightly sprayed nonstick skillet, or brush with oil and bake 1 hour until browned. Sauce: 1. Soak mushrooms in 1 cup boiling water 30 minutes. Drain, reserving liquid. Slice mushrooms. 2. Simmer shallots in soaking liquid with 1 tablespoon soy sauce until tender. 3. Add mushrooms, remaining water, soy sauce, and lemon juice. 4. Dissolve kuzu in 1 cup water. Add to sauce and cook until thickened. 5. Add mustard if desired. Serve over croquettes with parsley garnish.