Sausage Barley And Mushroom Stew 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.

SAUSAGE, MUSHROOM, AND TOMATO STEW RECIPE - (4.6/5)

Steps:

• 1. Spray a large nonstick skillet with nonstick spray and wet over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring until lightly browned, about 5 minutes. 2. Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 ninutes. Add the spinach, stirring gently until it wilts, about 1 minutes. Server over barley.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
• While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
• Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
• Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

SAUSAGE, BARLEY AND MUSHROOM STEW

Steps:

• Heat oil in large dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to curmble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in the mushrooms; cook 10 minutes or so until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt and pepper. Bring to a boil; cover, reduce heat and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.

SAUSAGE-BARLEY CASSEROLE

Steps:

• In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour.

CHICKEN AND SAUSAGE BARLEY STEW

Steps:

• Place all ingredients in crock pot.
• Cover with water.
• Cook on high 6 hours.

SAUSAGE AND MUSHROOM STEW

Steps:

• In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. , Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving.

BARLEY STEW WITH LEEKS, MUSHROOMS, AND GREENS

Steps:

• Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

MUSHROOM BARLEY STEW

Steps:

• Boil the broth. Once it's boiling, add the barley.
• While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
• While the barley and mushrooms cook, chop the kale.
• Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
• By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
• Once the barley is almost cooked through, add the kale, and pepper.
• Wait a few minutes stirring occasionally, and enjoy!