Best Mushroom Lentil Barley Casserole Recipes

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BARLEY, LENTIL AND MUSHROOM SOUP



Barley, Lentil and Mushroom Soup image

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Provided by Diana Hagewood Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

¼ cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
¾ cup pearl barley
¾ cup dry brown lentils
⅓ cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
¼ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1 bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
  • Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 33 g, Fat 8.9 g, Fiber 10.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 106.7 mg, Sugar 3.7 g

MUSHROOM LENTIL BARLEY CASSEROLE



Mushroom Lentil Barley Casserole image

A good vegan dish to add to a festive meal. Great with red cabbage, broccoli and roasted root vegetables. And meat eaters like it too! This is a pretty versatile dish, read forgiving...if I don't have barley to hand rice works. Sometimes I have added in odds and sods of leftover veg like red peppers/courgettes/pumpkin and then used fewer (and/or just plain button)mushrooms. I have also zinged it up with smoked paprika and tabasco. As I said it goes well in a mixed holiday meal but sometime I just serve this with steamed savoy cabbage or kale and mashed potatoes.

Provided by mrsfabicons

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 -12 ounces shallots or 8 -12 ounces pickling onions, peeled
1 1/2 lbs mixed mushrooms, in thick slices (I use half mixture of wild or exotic ones like oyster, shittake, enoki and half chestnut mushrooms f)
2 garlic cloves
4 ounces pearl barley
4 ounces red lentils
2 tablespoons soy sauce
3 tablespoons dry sherry
3/4-1 pint vegetable stock
2 tablespoons chopped fresh herbs (rosemary, thyme and parsley) or 2 tablespoons dried herbs, equivalent
1 bay leaf
salt & freshly ground black pepper

Steps:

  • Gently cook the shallots in the oil until softened and browned.
  • Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
  • Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
  • Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
  • You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
  • Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.

Nutrition Facts : Calories 331.5, Fat 4.5, SaturatedFat 0.7, Sodium 517.4, Carbohydrate 52.4, Fiber 7.9, Sugar 0.8, Protein 13

LENTIL CASSEROLE



Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories     Main Dish Recipes     Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
  • Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

FRUGAL GOURMET'S BARLEY & MUSHROOM CASSEROLE



Frugal Gourmet's Barley & Mushroom Casserole image

I was well into my twenties before I 'discovered' barley, and have loved it ever since. It is inexpensive, versatile, hearty and very good, with a slightly nutty flavor. This casserole can serve as either a side OR main dish; it is filling and satisfying. Although you probably won't miss the meat, you can add cooked chicken,...

Provided by Martha Price

Categories     Casseroles

Time 1h

Number Of Ingredients 9

6 Tbsp butter
2 clove garlic, peeled and minced
1 - 2 yellow onions, peeled and minced
1 lb mushrooms, thinly sliced
1 c pearl barley
1/2 Tbsp dried basil
3 c chicken stock or broth
salt and freshly ground black pepper to taste
1/2 c chopped fresh parsley

Steps:

  • 1. Pre-heat oven to 375 degrees.
  • 2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
  • 3. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.
  • 4. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot.

STEAKHOUSE MUSHROOM CASSEROLE



Steakhouse Mushroom Casserole image

This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.-Rosemary Janz, Concord, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 pounds sliced fresh mushrooms
3/4 cup butter, divided
1 cup heavy whipping cream
1 large egg yolk
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon paprika
2 cups crushed butter-flavored crackers

Steps:

  • In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.

Nutrition Facts : Calories 406 calories, Fat 35g fat (19g saturated fat), Cholesterol 103mg cholesterol, Sodium 634mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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