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Barley Mushroom Casserole

Healthy.Eater's picture
  Dried mushrooms 1⁄2 Ounce
  Boiling water 1 Cup (16 tbs)
  Unsalted butter/Margarine 4 Teaspoon
  Medium pearl barley 1 Cup (16 tbs)
  Yellow onion 1 Medium, chopped
  Fresh mushrooms 5 Medium, sliced
  Chicken stock/Vegetable stock / low sodium chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Black pepper 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Bay leaf 1
  Snipped chives/Minced parsley 1⁄4 Cup (4 tbs) (Fresh)

1 Preheat the oven to 350° F.
In a small heat proof bowl, soak the dried mushrooms in the water for 10 minutes or until softened.
Drain in a sieve lined with cheesecloth or papertowelingovera bowl and reserve the liquid.
Chop the mushrooms.
2 In a medium-size flameproof casserole, melt 2 teaspoons of the butter over moderate heat.
Add the barley and saute, stirring, for 1 minute or until lightly browned.
Transfer the barley to a small bowl.
3 Melt the remaining 2 teaspoons of butter in the casserole.
Add the onion and saute, stirring, for 1 minute or until it just begins to turn translucent.
Add the fresh mushrooms and saute, stirring occasionally, for 3 minutes.
Return the barley to the casserole, add the soaked mushrooms and their liquid, the stock, salt, pepper, and bay leaf, and bring to a boil.
Transfer to the oven and bake,covered, for 1 to 1 1/4 hours or until the barley is tender.

Recipe Summary

Main Dish

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Barley Mushroom Casserole Recipe