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Baked Barley with Mushrooms

by amiee
Cook: Cook: 1 hour
Source: https://jewishfood.wordpress.com/2011/01/12/barley-and-mushrooms-for-tu-bshevat/

Ingredients

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produce
  • ○3onions(chopped)
  • ○8 ozwhite or crimini mushrooms(sliced)
  • ○8 ozvariety of mushrooms(sliced or chopped)
  • ○1 packagedried porcini mushrooms
grain
  • ○1 1/2 cupspearl barley(uncooked)
pantry staple
  • ○2 tablespoonschmaltz
  • ✓1/2 teaspoonsalt
  • ✓1/4 teaspoonblack pepper
  • ○3 cupschicken or vegetable stock

Instructions

  1. Preheat the oven to 350 degrees.
  2. Reconstitute the dried porcini in 1 cup of warm water. Save the water!
  3. Melt the schmaltz in a large saucepan and caramelize the onions.
  4. Add mushrooms and cook about 10 minutes or until browned, stirring frequently.
  5. Stir in the barley and cook for 2 minutes.
  6. Stir in salt, pepper and the porcini mushrooms including the water.
  7. Pour the barley mixture into a large oven-proof casserole dish.
  8. Bring stock to a boil in the saucepan and pour it over the barley mixture.
  9. Bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes before serving.

My notes

You can replace schmaltz and chicken stock with oil and vegetable stock for a vegetarian or parve version. Use any variety of mushrooms you have available. The more variety the better.