Barley and Mushroom Casserole - Best Ever
Being a vegetarian and a lover of mushrooms, this recipe comes from a cookbook that I no longer owned. After moving, the recipe got misplaced. I searched for months. I had filed it incorrectly. That won't happen again. This is just that good. Farro may also be used. It is a great addition to any meal and of course, your substitutions are usable.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 5 tablespoons butter
- 1/4 cup parsley chopped
- 2 cloves garlic peeled and minced
- 1/2 tablespoon dried basil
- 1 cup pearl barley
- 2 each yellow onions peeled and chopped
- 1 pound mushrooms thinly sliced
- 1/2 tablespoon dried thyme
- 2 1/2 cups no-chicken broth can use your choic
- Carbohydrate 39.1981520739979 g
- Cholesterol 30.503125013081 mg
- Fat 12.3825038595074 g
- Fiber 8.24297884891703 g
- Protein 7.66220934932785 g
- Saturated Fat 7.44205160856705 g
- Serving Size 1 1 Serving (153g)
- Sodium 92.5893010095291 mg
- Sugar 30.9551732250809 g
- Trans Fat 1.05266406654964 g
- Calories 286 calories
Preheat oven to 375° Melt the butter in a 3 quart stovetop covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about five minutes. Add the mushrooms and sauté over moderate heat until mushrooms or golden, about five minutes. And the barley, basil and thyme to the mushroom mixture and toss lightly. Then pour in the stock and season to taste with salt and pepper. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Reduce time if using a convection oven. Before serving, add the chopped parsley and toss gently serve piping hot.
