Frugal Gourmets Barley Mushroom Casserole Recipes

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 MUSHROOM BAKE

Steps:

• Preheat oven to 350°.
• Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
• Transfer to an ungreased 1 1/2-quart casserole.
• Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
• Mix into casserole all other ingredients.
• Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
• Fluff with a fork before serving.

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

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.

BARLEY AND MUSHROOM CASSEROLE

Steps:

• 1. In a deep skillet, saute barley in oil until golden brown.
• 2. Slice up your mushrooms and green onions.
• 3. Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
• 4. Transfer to a casserole dish (I use a 1 1/2 quart dish), cover and bake at 350 degrees for 40 - 50 minutes or until the barley is tender. ~~Sometimes I add a few pats of butter and a dash more salt right before serving.

MUSHROOM-BARLEY CASSEROLE

Steps:

• In a large skillet, cook onion in hot, melted butter over med heat until tender.
• Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
• Transfer mixture to a greased 3-quart baking dish.
• Stir in the water, barley, dry soup mix, thyme, and salt.
• Bake, covered, at 350° for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
• Let stand, covered, for 15 minutes before serving.

FRUGAL GOURMET'S BARLEY & MUSHROOM CASSEROLE

Steps:

• 1. Pre-heat oven to 375 degrees.
• 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. Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
• 3. 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.
• 4. 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 piping hot.