need a recipe for mushroom barely?

Answer 1

MUSHROOM & BARLEY SOUP

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 To 3 t. butter or oil
1 md Onion, chopped
3 c Fresh sliced mushrooms (1/2
Pound)
1 To 2 cloves garlic, pressed
2 tb Dry white wine
1/2 ts Dried thyme
1 1/2 c Washed barley
1/2 c Soy flakes (optional)
8 c Broth (use your favorite)
x Salt and pepper to taste
2 tb Chopped fresh dill or 1 T
Dried
1 To 2 T dry sherry

Saute the onion in the fat until translucent. Add
mushrooms and garlic, stirring, for 2 minutes.

Add the wine and thyme, saute another 3 minutes. Add
barley, stir and saute another 3 min. Addd the soy
flakes and the broth, bring to a full boil and reduce
to simmer, for 40 min. Season with salt and pepper,
stir in sherry and dill.

Answer 2

Here are two options;

Barley and Mushroom Pilaf
1 cup Raw barley
2 tbl Safflower or light olive oil, (I used water)
1 med Onion, chopped
2 med Celery stalks, chopped
2 x Cloves garlic, minced
2 cup Coarsely chopped mushrooms
2 tbl Chopped fresh parsley
2 tbl Chopped fresh dill
1 1/4 cup Cooked or canned navy or great northern beans (about 1/2 cup raw)
2 tbl Soy sauce, to taste, (up to 3)
1 tbl Honey
Freshly ground pepper to taste

Here's a dish I made the other night that I'll be making again. It's
Cook the barley. Heat the oil in a large skillet. Add the onion, celery, and garlic. Saute over moderate heat until the onion is transluscent. Add the mushrooms and continue to saute until the ionion is golden. Add the cooked barley and all the remaining ingredients and cook over low heat, stirring frequently, for 10 minutes. Serve at once.

Barley Mushroom Casserole

2 tbl Unsalted butter
2 x Shallots, coarsely chopped OR
4 x Green onions, coarsely chopped
4 oz Mushrooms, sliced
3/4 cup Pearl barley
1 3/4 cup Chicken broth
1/4 tsp Dried thyme
1/4 tsp Black pepper
2 x Green onion, including tops,slice

1. Melt the butter in a 2 quart flame-proof casserole over low heat.
2. Add the shallots and saute, stirring occasionally until gold brown, 5 to 7 minutes.
3. Add the barley, broth, thyme and pepper and bring to a boil over high heat.
4. Reduce heat to low, cover ans simmer for 45 minutes, stirring occasionally.
5. Stir in the sliced green onions and transfer to a heated serving dish.

Answer 3

MUSHROOM BARLEY RISOTTO
Barley replaces rice in this twist on the classic Italian risotto.
4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons butter
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf

2 teaspoons olive oil
1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley




Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

Serves 6.

Answer 4

mushroom barely?!

Like you want to barely make it a mushroom? Almost, but not quite a mushroom?!

I have no clue.

Answer 5

"Beef-Barley Soup" - 6 servings

2 beef shank cross cuts, each cut about 1" thick
1 rib celery; cut up
1 parsnip; cut up
1 carrot; cut up
8 cups water
1 medium onion; finely chopped
2 cups chopped mushrooms
1/4 cup pearled barley
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley or chopped fresh dill weed

1) In 6-quart Dutch oven or large pot, over medium-high heat, heat beef, celery, parsnip, carrot and water to boiling. Reduce heat to low; cover and simmer 2 hours or until meat is fork-tender.
2) Remove meat; cool until easy to handle. Cut meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth and return to pot; discard vegetables. Skim off fat.
3) Stir in onion, mushrooms and barley. Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender.
4) In small saucepan over medium heat, melt butter. Stir in flour, salt and pepper; cook until lightly browned, stirring occasionally. Stir in about 1 cup of the beef broth mixture. Cook until mixture boils.
5) Return flour mixture to soup; heat to boiling. Add reserved meat; heat through. Season to taste. Garnish with parsley or dill. Yields 7 cups.