Mushroom Barley Casserole Recipes

PEARL BARLEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
• Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

MUSHROOM BARLEY CASSEROLE

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

BARLEY CASSEROLE WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

MUSHROOM LENTIL BARLEY CASSEROLE

Steps:

• Gently cook the shallots in the oil until softened and browned.
• Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
• Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
• Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
• You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
• Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.

BARLEY AND MUSHROOMS

Steps:

• In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

MUSHROOM BARLEY CASSEROLE

Steps:

• Grease a medium casserole dish . Preheat oven to 350 degrees F. In a small heatproof bowl, soak dried mushrooms in boiling water for 10 minutes. Drain in a colander lined with paper towels over a bowl and save the liquid. Chop the mushrooms. In a large skillet, melt 2 t of butter over med heat. Add barley and saute for 1 minute or till lightly browned. Transfer barley to a small bowl. In the same skillet, melt remaining 2 t butter. Add onion and saute for a couple of minutes, till translucent. Add fresh mushrooms and garlic; saute for 3 min more. Return barley to the skillet and add soaked mushrooms and their liquid, the broth and salt and pepper, soy sauce and bay leaf; bring to a boil. Transfer barley mixture to casserole dish and bake, covered for 1 to 1 1/4 hours or until barley is tender. Before serving, remove the bay leaf and stir in the green onions.

BARLEY MUSHROOM CASSEROLE

Steps:

• 1. Melt the 3 T butter in a heavy skillet and sauté mushrooms till softened and liquid re-absorbed. Transfer to a small bowl. 2. Add the stick of butter to the pan and sauté the onions till softened. Add the barley and stir over medium heat until it is a rich golden color. heat the oven to 350. 3. Combine the barley with the mushrooms and put in a 1 1/2qt. casserole. Add about 1 1/2 cups broth, cover and bake at 350 for 30 minutes. 4. Add 1 1/2 cups more broth, cover again and bake another 30 minutes. Add salt if needed and if barley is not yet tender continue to bake adding additional broth if needed. Sprinkle with parsley and serve.

MUSHROOM-BARLEY CASSEROLE

Steps:

• Combine all ingredients in a 2 quart buttered casserole dish and bake for 2-2 1/2 hours. The barley will not looked cooked until it's almost done.