Barley Mushroom Italiano Recipes

BARLEY AND MUSHROOMS

Steps:

• In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

MUSHROOM BARLEY

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

ITALIAN MUSHROOM BARLEY SOUP

Steps:

• Combine all ingredients except salt, pepper and sour cream in slow cooker. Cover and cook on low for 6-8 hours.
• Season to taste with salt and pepper. Top each serving with a dollop of sour cream.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

BARLEY CASSEROLE WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

MOM'S ITALIAN BEEF BARLEY SOUP

Steps:

• In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
• Cover, and cook on Low for 5 hours.

BARLEY WITH DRIED MUSHROOMS

Steps:

• Put porcini in bowl. Cover with hot water.
• Put 2 T. oil in medium saucepan over medium heat for one minute. Add barley with some pepper (and salt if you're using unsalted broth or water). Cook, stirring occasionally, until barley is coated, just a minute or two. Add stock. (You can substitute 1/2 cup of mushroom soaking liquid for regular liquid if desired.) Cover. Lower heat so mixture simmers. Cook for about 15 minutes or until barley is tender and liquid absorbed.
• When mushrooms are tender, drain. Trim off any hard parts. If large, slice. Put the remaining 2 tablespoons of oil in a small skillet over medium heat. Toss the mushrooms in briefly, spinkling them with a little salt and pepper.
• When barley is done, top it with the mushrooms, being sure to get everything out of the mushroom skillet, fat included. Garnish with fresh parsley if desired and be sure to serve hot.

BARLEY WITH MUSHROOMS (SCOTLAND)

Steps:

• Pre-heat oven to 375° F.
• Cook and stir mushrooms and onions in butter 5 minutes.
• Place in ungreased 1 1/2-quart casserole.
• Stir in remaining ingredients. Cover and bake at 375° F, stirring once, until barley is tender, about 1 1/4 hours.

BARLEY & MUSHROOM ITALIANO

Steps:

• Place barley in a large pot, fill pot with water near the top and bring to a boil, lower heat and cook until, halfway done (about 15-20 minutes), skim off foam as needed.
• Drain barley in cold water and set aside.
• In a pan add olive oil, 2 tablespoon margarine/butter, garlic and sauté briefly (1 minute), then add mushrooms, 1/4 cup onions, carrots and stir fry until mushroom & carrots are half cooked (about 15 minutes), remove to a dish and set aside.
• In the same pan add the barley and some chicken broth and stir until the liquid is absorbed, continue to add more broth (until the liquid is absorbed) and the barley is "al dente" (about 15 minutes)!
• Add to the pan 2 tablespoon margarine/ butter, the reserved mushroom/carrots, thyme, oregano, basil, Parmesan cheese and sour cream, stir and cook for a few minutes. Add lemon juice and salt & pepper to taste.
• Add tomatoes, toss and remove to a dish.
• Add 1/4 cup red onions on top of the barley for a nice pleasing look to this dish.
• Enjoy!
• Note: #1- Add any variety and/or combination of mushrooms to your liking! #2- Corrected instructions based on reading reviews -- .