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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Barley Mushroom Casserole Recipe

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This recipe for Barley Mushroom Casserole is from Bunko Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp. butter
2 cloves minced garlic
2 yellow onions
1 lb. thin sliced mushrooms
1 c pearl barley
1/2 Tbsp. dried basil
3 c chicken stock
salt and pepper to taste
1/4 c chopped parsley
Directions:
Directions:
Preheat oven to 375º. Melt butter in a 2 qt. covered casserole. Add garlic and onions and sauté over moderately low heat until onions are translucent. Add 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. Pour in the chicken stock and season to taste with salt and pepper. Slowly bring the casserole to a boil, then remove from heat, Cover and bake in oven until barley is tender. About 45 - 50 minutes.
Before serving, add chopped parsley and toss gently. Serve piping hot.

 

 

 

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