The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Barley and Mushroom Casserole
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons butter 2 cloves garlic, peeled and minced 2 yellow onions, peeled and minced
1 pound mushrooms, thinly sliced 1 cup pearl barley 1/2 tablespoon dried basil
3 cups chicken stock or use canned salt and freshly ground black pepper to taste 1/4 cup chopped parsley



1 Preheat the oven to 375 F.
2 Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes.
3 Add the mushrooms and saute over moderate heat until mushrooms are golden, about 5 minutes.
4 Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.
5 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.
6 Before serving, add the chopped parsley and toss gently. Serve pipping hot.

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