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.

No additional tips available.

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

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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.

Barley Bake With Mushrooms

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