Best Mushroom Barley Bake Recipes

BARLEY MUSHROOM BAKE

Barley Mushroom Bake image

This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken.

Provided by Leslie in Texas

Categories Grains

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup medium pearl barley
4 tablespoons butter
1 large yellow onion, minced
1 cup coarsely chopped mushroom
3 cups beef broth (depending on what meat is served with this) or 3 cups chicken broth (depending on what meat is served with this)
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

Preheat oven to 350°.
Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
Transfer to an ungreased 1 1/2-quart casserole.
Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
Mix into casserole all other ingredients.
Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
Fluff with a fork before serving.

MUSHROOM BARLEY BAKE

Mushroom Barley Bake image

The first time I tasted this barley bake was when my daughter, a busy nurse, mother and farm wife, made it one night. Its tempting flavor prompted the whole family to ask for seconds.

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

3/4 pound sliced fresh mushrooms
2 medium onions, chopped
1/4 cup butter
1-1/2 cups medium pearl barley
1 jar (2 ounces) diced pimientos, drained
6 teaspoons chicken bouillon, divided
4 cups boiling water, divided

Steps:

In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir into barley mixture. Cover and bake at 325° for 1 hour., Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.

Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 556mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.

BARLEY MUSHROOM PARMESAN BAKE

Barley Mushroom Parmesan Bake image

Make certain to use only pearl barley for this. This can also be made on top of the stove. The mixture will thicken even more upon standing or refrigeration. My family loves this dish, it's a nice change from rice, hope you enjoy also! Add in the saffron, it really makes a difference in taste!

Provided by Kittencalrecipezazz

Categories Grains

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
2 large onions, coarsley chopped
1/2 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 large bell pepper, seeded and chopped (use red or green)
1 pinch saffron (good to add in!) (optional)
2 -3 tablespoons minced fresh garlic (or to taste)
2 (10 ounce) cans sliced mushrooms, drained
1 1/2 cups pearl barley, rinsed under cold water
3 3/4 cups good quality beef or 3 3/4 cups chicken broth
2 teaspoons seasoning salt (or to taste or use white salt)
fresh ground black pepper (I use lots!)
1/3 cup grated parmesan cheese (or more if desired)

Steps:

In a Dutch oven melt the butter over medium heat.
Add in the onion, thyme, chili flakes, bell pepper and saffron (if using) cook for about 8-10 minutes or until the onions are lightly browned (add in the garlic and sliced mushrooms the last 3 minutes of cooking).
Add in the rinsed barley (I just wash the barley under cold water in a metal strainer) and saute for about 5 minutes, mixing with a wooden spoon.
Carefully add in the broth and season with seasoned salt and black pepper; mix to combine.
Bring to a simmer, and boil lightly for 10 minutes on top of stove.
Set oven to 350 degrees.
After 10 minutes of simmering on top of the stove, cover and place in the oven.
Cook for about 45 minutes, or until the barley is at desired tenderness, if you prefer a softer barley, then cook for a longer time.
Add in Parmesan cheese and mix until the cheese has melted.
Delicious!

Nutrition Facts : Calories 1271.2, Fat 110.4, SaturatedFat 47.6, Cholesterol 165.1, Sodium 201.8, Carbohydrate 49.3, Fiber 10.2, Sugar 5.2, Protein 22.7