Barley Bake With Mushrooms Recipe

Name: Barley Bake With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 red onions (finely chopped); 15 g dried mushrooms (porcini and oyster); 100 g chestnut mushrooms (sliced); 250 g carrots (diced); 2 garlic cloves (minced); 2 tablespoons olive oil; 150 g barley; 100 g leeks (sliced); 1 12 liters vegetable stock (hot); ½ teaspoon white pepper; 28 g sage (roughly chopped); 4 sprigs lemon thyme; 175 ml ruby port

Servings: persons

200 red onions (finely chopped)
15 g dried mushrooms (porcini and oyster)
100 g chestnut mushrooms (sliced)
250 g carrots (diced)
2 garlic cloves (minced)
2 tablespoons olive oil
150 g barley
100 g leeks (sliced)
1 12 liters vegetable stock (hot)
½ teaspoon white pepper
28 g sage (roughly chopped)
4 sprigs lemon thyme
175 ml ruby port

1
method one:.
2
preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
3
place all ingredients into a large casserole dish with tight fitting lid mix well, place in oven and cook for about 1- 1hr 30 hour until barley and carrots are cooked.
4
Check on it every so often in case it needs a little more water.
5
Under the same principle this can be cooked in a slow cooker, reduce the hot stock by 1/4 pint.
6
method 2:.
7
preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
8
heat oil in heavy based oven hob to oven casserole dish fry onions for 5 min on medium heat , add garlic and barley stir well, add port deglaze pan.
9
add all other ingredients, inclduidng dried musrooms and their soaking water.
10
place in oven for approximately 1 hour, checking occasionally that there is enough water) at this point add pheasant on rack in casserole dish (if cooking with pheasant) barley mix will take approximately 1- 1 1/2 hour to cook.
11
serve on own as a risotto maybe with some parmesan or with roast meat or sausages.

2176

kcal

Calories

Fat

474

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 red onions (finely chopped), 15 g dried mushrooms (porcini and oyster), 100 g chestnut mushrooms (sliced), 250 g carrots (diced), and more.

Yes, Barley Bake With Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley Bake With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions