Lager Mushroom Barley Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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LAGER MUSHROOM BARLEY SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991. Ingredients:
3 cups cooked pearl barley cooked in beef stock |
3 tablespoons olive oil |
1 tablespoon minced garlic |
3 cups mixed organic mushrooms |
1/2 cup diced red bell pepper |
1/2 cup diced celery |
1/4 cup red onion finely diced |
1 cup scallion dressing |
1/2 cup mild lager |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
scallion dressing |
6 ounces dark sesame oil |
2 cups vegetable oil |
1 cup rice wine vinegar |
12 ounces porter beer |
1/3 cup soy sauce |
4 ounces chinese bead molasses |
6 cloves minced garlic |
12 scallions sliced thin |
1/4 teaspoon tabasco sauce |
Directions:
1. Over medium high heat in large skillet add 3 tablespoons olive oil.
2. Stir in mushrooms until they wilt.
3. Add garlic and toss until aromatic then deglaze pan with lager.
4. Let mushrooms sweat for 10 minutes then cool to room temperature.
5. Toss bell pepper, onion and celery with the cooked mushrooms then add dressing.
6. Toss well and serve over greens.
7. To make dressing combine all ingredients and mix well.
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