Barley and Mushroom Casserole

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Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large onion, chopped
  • ½ pound mushrooms, sliced
  • 5 tablespoons butter
  • 1 cup pearl barley
  • 2 cups Beef or Chicken Stock

    Method

    1. Preheat oven to moderate (350°F.).

    2. Cook the onion and mushrooms in the butter until onion is wilted and mushroom juices have evaporated. Add the barley and brown lightly. Pour the mixture into a buttered casserole. Pour one cup of the stock over the barley and cover. Bring to a boil.

    3. Bake the casserole, covered, for twenty-five to thirty minutes. Add remaining stock. Continue to cook, covered, for fifteen minutes or longer, until liquid is absorbed and barley is tender.

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