Mushroom Barley – Side Dish

Posted on October 7, 2011 | 10 Comments

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape

Ingredients:

1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

This entry was posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian and tagged , , , , , . Bookmark the permalink.

10 responses to “Mushroom Barley – Side Dish”

  1. cookingwithcandi's avatar cookingwithcandi | September 3, 2013 at 8:36 AM | Reply

    Reblogged this on Cooking with Candi and commented:

    Are you all cooking and shopping? If you’re still looking for another side dish this one is wonderful. Now this is comfort food at it’s finest. This is one of those side dishes that works all year round and works with any entrée you may be serving. Give it a try.

  2. Gretchen's avatar Gretchen | December 14, 2014 at 9:31 PM | Reply

    I am trying this tonight – subbed red pepper for mushroom as my daughter doesn’t care for mushrooms. Will report back!

  3. Barbara's avatar Barbara | September 11, 2015 at 2:06 PM | Reply

    Would you let me know if you brown the barley shaped noodles. Thanks

  4. Julie's avatar Julie | September 20, 2015 at 6:36 PM | Reply

    Confused. Do you boil the egg barley first?

  5. Marilyn's avatar Marilyn | September 29, 2016 at 6:31 AM | Reply

    Can this dish be made ahead and frozen?

  6. Amy's avatar Amy | November 24, 2016 at 4:50 PM | Reply

    Thank you so much for posting!! This tastes just like my grandmothers and mothers. I did not have the recipe since they often did not measure ingredients or write anything down. Good call posting a pic of the barley noodles. We called this dish “barely” but I knew it wasn’t barely but didn’t exactly know what it was. I had my boyfriend track this down at a supermarket in a Jewish area since my supermarkets didn’t carry the noodles. He is on his way over to have thanksgiving at my apt and I’m serving this! Thank you again!!!

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