Mushroom Barley Casserole Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), minced | |
| Butter/Margarine | 5 Tablespoon | |
| 1 cup uncooked medium pearl barley | ||
| 3 cups boiling chicken or beef consomme | ||
| Mushrooms | 1/2 pound, sliced | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Garlic salt | To Taste | |
Directions
Saute onion in 3 tablespoons of butter until soft, but not brown.
Stir in barley; cook over medium heat for 3 to 5 minutes, or until barley begins to brown.
Stir constantly.
Add boiling consomme very slowly (barley will sizzle).
Cook, covered, over lowest possible heat until barley has absorbed the liquid and is tender, 45 minutes to 1 hour, depending on the quality of the barley.
Fifteen minutes before barley is cooked, saute mushrooms in remaining butter until barely tender.
Season with salt, pepper, and garlic salt; add to barley.
Cook until barley is done.
Stir in barley; cook over medium heat for 3 to 5 minutes, or until barley begins to brown.
Stir constantly.
Add boiling consomme very slowly (barley will sizzle).
Cook, covered, over lowest possible heat until barley has absorbed the liquid and is tender, 45 minutes to 1 hour, depending on the quality of the barley.
Fifteen minutes before barley is cooked, saute mushrooms in remaining butter until barely tender.
Season with salt, pepper, and garlic salt; add to barley.
Cook until barley is done.
Chef
