MUSHROOM LENTIL BARLEY CASSEROLE

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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

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