MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
BARLEY WITH DRIED MUSHROOMS
From Bittman's "The Best Recipes in the World." This comes out chewey. I don't know if it's supposed to be like that or not, having only used barley in soup before. If you wanted it less chewey, you could add a little more liquid and simmer a little longer. My husband disliked the chewiness, while I really liked it.
Provided by Debbie R.
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put porcini in bowl. Cover with hot water.
- Put 2 T. oil in medium saucepan over medium heat for one minute. Add barley with some pepper (and salt if you're using unsalted broth or water). Cook, stirring occasionally, until barley is coated, just a minute or two. Add stock. (You can substitute 1/2 cup of mushroom soaking liquid for regular liquid if desired.) Cover. Lower heat so mixture simmers. Cook for about 15 minutes or until barley is tender and liquid absorbed.
- When mushrooms are tender, drain. Trim off any hard parts. If large, slice. Put the remaining 2 tablespoons of oil in a small skillet over medium heat. Toss the mushrooms in briefly, spinkling them with a little salt and pepper.
- When barley is done, top it with the mushrooms, being sure to get everything out of the mushroom skillet, fat included. Garnish with fresh parsley if desired and be sure to serve hot.
Nutrition Facts : Calories 383.3, Fat 14.4, SaturatedFat 2, Sodium 7, Carbohydrate 58.3, Fiber 11.7, Sugar 0.6, Protein 7.4
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
BARLEY WITH DRIED MUSHROOMS
Steps:
- Put the porcini in a bowl and cover with hot water. Put 2 tablespoons of the butter or oil in a medium saucepan over medium heat; a minute later, add the barley along with some salt and pepper and cook, stirring occasionally, until the barley is coated, just a minute or two. Add the stock (you can substitute 1/2 cup porcini soaking liquid for part of the stock if you like), cover, and adjust the heat so the mixture simmers. Cook for about 15 minutes, or until the barley is tender and the liquid absorbed.
- When the mushrooms are tender, drain them. Trim them of any hard parts and, if necessary, slice them (usually they're already in quite small pieces so this won't be necessary). Put the remaining butter or oil in a small skillet over medium heat and toss the porcini in this briefly, sprinkling them with a little salt and pepper.
- When the barley is done, top it with the sautéed porcini, being sure to get all the mushroom juices (and butter or oil) out of the skillet. Garnish and serve hot.
BEEF, BARLEY AND DRIED MUSHROOM SOUP
Make and share this Beef, Barley and Dried Mushroom Soup recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Soak mushrooms in hot water to cover set aside.
- In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
- Season beef cubes generously with salt and pepper then add to onion mixture to brown.
- Remove mushrooms and rough cut reserve the strained liquid.
- Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
- Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
- Bring to a boil and simmer for 30 minutes.
- Add barley and simmer an hour.
- Taste and season with salt and pepper if needed.
TOASTED BARLEY WITH MUSHROOMS
Make and share this Toasted Barley With Mushrooms recipe from Food.com.
Provided by Mrsspeevs
Categories Grains
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Toast the barley - shaking the pan occasionally so it doesn't burn.
- Add the barley to the water.
- Add the bouillion and boil for 1 hour.
- Meanwhile, saute the mushrooms, scallions, and garlic for 3-5 minutes.
- Drain the barley.
- Add barley to mushrooms and season with salt, thyme, and pepper to taste.
- Cook an additional 2-3 minutes.
Nutrition Facts : Calories 197.3, Fat 9.5, SaturatedFat 1.7, Cholesterol 0.2, Sodium 706.6, Carbohydrate 24.5, Fiber 5.7, Sugar 1.1, Protein 5.2
BARLEY BAKE WITH MUSHROOMS
I served this with a roast pheasant but it makes a great accompaniment to other things and leftovers are great with the inclusion of pre grilled sausages. This is roughly based on part of the recipe for pheasant casserole an elderly lady used to make. 2 methods of making this; the lazy way or the not so lazy way ( for when you want to play gourmet chef and look good to in laws or hide from them in kitchen). If cooking with phesaent cook barley mix for hour then place roasting rack in casserole dish over the barely mix, place pheasent on rack in casserole dish (that way pheasent jucies get into the mushroom barley mix) put back in oven and cook pheasent according to weight, please see recipe for herb butter to spread on pheasent before cooking- im posting it next.
Provided by cakeinmyface
Categories < 4 Hours
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- method one:.
- preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
- place all ingredients into a large casserole dish with tight fitting lid mix well, place in oven and cook for about 1- 1hr 30 hour until barley and carrots are cooked. Check on it every so often in case it needs a little more water. Under the same principle this can be cooked in a slow cooker, reduce the hot stock by 1/4 pint.
- method 2:.
- preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
- heat oil in heavy based oven hob to oven casserole dish fry onions for 5 min on medium heat , add garlic and barley stir well, add port deglaze pan. add all other ingredients, inclduidng dried musrooms and their soaking water.
- place in oven for approximately 1 hour, checking occasionally that there is enough water) at this point add pheasant on rack in casserole dish (if cooking with pheasant) barley mix will take approximately 1- 1 1/2 hour to cook.
- serve on own as a risotto maybe with some parmesan or with roast meat or sausages.
Nutrition Facts : Calories 2674.8, Fat 13.3, SaturatedFat 3.1, Sodium 237.3, Carbohydrate 610.5, Fiber 89.8, Sugar 245.7, Protein 58.5
MUSHROOM BARLEY SOUP
We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well I made my mushroom barley soup and we all enjoyed some true comfort soup - I was going to take a photo - but it was gone before I could - enjoy
Provided by Ravenseyes
Categories Grains
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Chunk chop your fresh button mushrooms.
- In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
- In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.
- Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).
- Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.
Nutrition Facts : Calories 140.6, Fat 0.9, SaturatedFat 0.2, Sodium 17.7, Carbohydrate 23.9, Fiber 5.6, Sugar 3.3, Protein 6.2
BARLEY AND MUSHROOM CASSEROLE
This is a great casserole for a cold day. Very simple and inexpensive to make. You can find bags of dried barley near the dried beans at the supermarket. Barley doesn't take as long to cook as dried beans.
Provided by NEPAfoodie
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°.
- Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes.
- Add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes.
- 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.
- 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.
- Before serving, add the chopped parsley and toss gently. Serve hot.
Nutrition Facts : Calories 297.3, Fat 13.7, SaturatedFat 7.8, Cholesterol 34.1, Sodium 262.9, Carbohydrate 36.9, Fiber 6.7, Sugar 5, Protein 9.3
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