Roasted Mushroom And Barley Gravy Food

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.

TOASTED BARLEY WITH MUSHROOMS

Steps:

• 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
• 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
• 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
• 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.

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 GRAVY

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

SUNDAY POT ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

BRAISED BEEF WITH BARLEY

Steps:

• In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender. , Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender. , Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.

ROASTED MUSHROOM STOCK

Steps:

• Preheat the oven to 400.
• Combine the mushrooms, onion, garlic and oil in a large bowl.
• Add 1/2 teaspoon salt.
• Toss to coat the vegetables with the oil.
• Spread the mixture in 2 baking pans.
• Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
• Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
• Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.
• Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
• Bring the stock to a boil and cook until reduced to 3 cups.

LAMB, MUSHROOM, AND BARLEY CASSEROLE

Steps:

• Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35-40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3-4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.

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.

ROASTED MUSHROOM AND BARLEY GRAVY

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Twist off and reserve stems from portabellas. Using a paring knife, scrape off and discard gills from underside of portabella caps, then cut caps into 1-inch pieces. Cut off and reserve stems from shiitakes, then quarter shiitakes and white mushrooms. Toss portabella, shiitake, and white mushrooms (but not reserved stems) with 2 tablespoons oil and spread in a 17- by 11-inch flameproof roasting pan. Roast in upper third of oven, stirring occasionally, until golden, about 1 hour.
• Meanwhile, spread barley in a shallow baking pan and roast in lower third of oven, stirring occasionally, 1 hour (barley will be dark brown and smell burned after about 10 minutes, but don't worry - just continue roasting).
• While mushrooms and barley roast, peel onion, reserving skin, and coarsely chop onion. Trim celery, reserving trimmings and leaves, and coarsely chop celery. Bring onion skin, celery trimmings, mushroom stems, bay leaf, and 7 cups water to a boil in a 4-quart pot, then reduce heat and simmer 40 minutes.
• Add hot roasted barley to broth, then remove from heat and let stand 5 minutes. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on and then discarding solids (you will have about 6 cups broth).
• Heat remaining 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, and thyme, stirring occasionally, until vegetables are golden, about 15 minutes. Add tomato paste and cook, stirring frequently, until paste is very thick, about 1 minute. Add wine and cook, stirring and scraping up any brown bits, 1 minute. Stir in roasted mushrooms (reserve roasting pan) and strained broth and bring to a simmer.
• Straddle mushroom-roasting pan across 2 burners and add remaining cup water, then deglaze pan by boiling over high heat, stirring and scraping up any brown bits, 1 minute. Pour into mushroom mixture and stir in salt and pepper, then simmer, partially covered, until vegetables are very tender, about 30 minutes.
• Purée in 2 batches in a blender (use caution when blending hot liquids). Force through fine-mesh sieve into a bowl, discarding solids. Season with salt and pepper.