Barley Mushroom Casserole
|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)|
|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.