[CH] barley and mushrooms recipe
Lori Arbuckle (loriarbuckle@yahoo.com)
Mon, 12 Jun 2000 01:25:10 -0700 (PDT)
I made this the other night and LOVED it! Thought some of you might
like it too. It didn't originally call for chiles, but I added some
as noted. The smokey flavour of the chipotle powder went really well
with this dish.
Barley-Mushroom "Casserole"
.5 oz dried mushrooms
1 cup boiling water
4 teaspoons unsalted butter or margarine
1 cup medium pearl barley
1.25 cups sliced fresh mushrooms
2 cups stock
1 bay leaf
salt & pepper to taste
chile powder to taste (I used chipotle...mmm!)
chopped fresh chiles to taste
Soak the dried mushrooms in the 1 cup of hot water for 10 minutes or
until softened. Drain the mushrooms reserving the liquid. Chop
mushrooms.
In a flameproof casserole (or a fry pan that you can put in the oven
with a lid), melt 2 teaspoons of butter over moderate heat. Add
barley and saute, stirring for 1 minute or until lightly browned.
Transfer to a small bowl.
Melt remaining butter in the casserole. Add onion and saute,
stirring, for 1 minute or until it just begins to turn translucent.
Add the fresh mushrooms and saute, stirring occasionally for 3
minutes. Add back barley with all remaining ingredients including
the reserved mushroom soaking liquid and bring to a boil.
Transfer to a 350F oven and bake covered for 1-1.25 hours or until
the barley is tender. Remove bay leaf before serving.
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