Barley Mushroom Casserole Recipe
Are you looking for an irresistible Barley Mushroom Casserole recipe? Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Note this Barley Mushroom Casserole, otherwise you might regret your decision later.
Ingredients
1/2 ounce dried mushrooms
1 cup boiling water
4 teaspoons unsalted butter or margarine
1 cup medium pearl barley
1 medium-size yellow onion, chopped
5 medium-size fresh mushrooms, sliced
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1/2 teaspoon each salt and black pepper, or to taste
1 bay leaf
1/4 cup snipped fresh chives or minced parsley
Directions
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.
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.
