Frugal Gourmets Barley Mushroom Casserole Food

MUSHROOM BARLEY

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.

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 MUSHROOM CASSEROLE

Steps:

• preheat oven to 350.
• on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
• cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
• add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.

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.

BARLEY CASSEROLE

Steps:

• Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
• Variations
• Add finely slivered buttered almonds to the barley just before serving.
• Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
• Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
• Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.

BARLEY BAKE WITH MUSHROOMS

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.

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.

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.

BARLEY AND MUSHROOM CASSEROLE

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.

FRUGAL GOURMET CHICKEN

Steps:

• Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
• Fill pot with water and bring to boil.
• Place chicken with skin in pot until it stops boiling.
• (Seals in juices) Remove chicken from pot.
• Bring pot to a boil again.
• Put chicken back in and bring to a full boil.
• When water and chicken are boiling again, put lid on pan, turn burner off.
• Let stand for one hour.
• Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
• Preparation time is an estimate.