Barley and Mushroom Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This casserole thickens as it cools, so not all liquid must be absorbed before removing the dish from the oven. Ingredients:
1 tablespoon margarine or 1 tablespoon butter |
3 1/2 ounces shiitake mushrooms |
8 ounces mushrooms, sliced |
4 cups water or 4 cups broth |
1 cup barley, uncooked |
1 ounce dry onion soup mix |
1 pinch chives (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Remove and discard stems from shiitake mushrooms; slice mushroom caps. Heat margarine in a medium nonstick skillet over med-high heat. Add shiitake and other mushrooms; saute 5 minutes or until tender. Set aside.
3. Combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture. Cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed. Garnish with chives as desired.
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