Guest guest Posted July 9, 2006 Report Share Posted July 9, 2006 Hello Everyone I'm new to this group! My name is Toni, I'm from Minnesota...I'm not a vegetarian, but am interested in incorporating more meat-free meals into my diet. I love cooking and love cookbooks and recipes, so I am excited for how active this group is! In December, I went on a trip to Florida and bought a cookbook there called Vegetarian Classics by Jeanne Lemlin (it has nothing to do with Florida, I just happened to buy it there). On the plane home, I decided to pick a recipe from the book and buy the ingredients on my way home to make for dinner. This is the dish I decided to make. Baked Barley and Mushrooms 4T unsalted butter 2 medium onions, finely diced 8 oz common white mushrooms, coarsely chopped 4 oz assorted exotic mushrooms (such as shiitake, cremini, and oyster), coarsely chopped (I actually used all white mushrooms because more exotic mushrooms are kind of hard to come by in my area) 1 1/2 c barley 1 carrot, minced 1 rib celery, thinly sliced 1 T sherry or marsala wine Pinch dried thyme 1/2 t salt Generous seasoning freshly ground black pepper 4 1/2 c boiling vegetable stock 1. Preheat oven to 350 2. Melt butter in a large skillet over medium heat. Add the onions and mushrooms, and saute until the mushrooms render their juices and begin to brown, about 10 minutes. 3. Stir in the barley, carrot, and celery, and cook 2 minutes. Scrape the mixture into a deep 2 to 2 1/2 quart casserole that has a tight cover. Mix in all the remaining ingredients. 4. Cover tightly and bake 60-75 minutes or until all the stock has been absorbed and the barley is tender. Taste the barley. If it is still hard, pour in 1/2 c boiling stock or water and cook 10-15 minutes more. Let sit 10 minutes before serving. This recipe was really good. I didn't think it was that great for leftovers though...for me it got a little gummy (I live alone, so leftovers are a big part of my diet). Toni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2006 Report Share Posted July 9, 2006 Hi Toni, welcome to the list! Congrats on getting more veg meals in your diet! What fun it is going to be for you to discover all the new recipes and ways to cook. I also am a cookbook-a-holic and enjoy reading them and trying out new dishes. (Hey, what the husband and I don't like, I guarantee the dogs and cats will.) Check out the files and old messages too, you won't believe the wealth of recipes! Jeanne in Georgia Get on board. You're invited to try the new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2006 Report Share Posted July 9, 2006 Toni This looks like a good recipe. If there is a Costco up there you can get a huge 16 oz. bag of shittakes for about $10. Asian stores often have exotics cheap and you can also forage in the fall. I know there are lots of mushrooms in the midwest. Boletes (cepes)are often found near birch. GB > > Baked Barley and Mushrooms > 4T unsalted butter > 2 medium onions, finely diced > 8 oz common white mushrooms, coarsely chopped > 4 oz assorted exotic mushrooms (such as shiitake, cremini, and > oyster), coarsely chopped (I actually used all white mushrooms because > more exotic mushrooms are kind of hard to come by in my area) > 1 1/2 c barley > 1 carrot, minced > 1 rib celery, thinly sliced > 1 T sherry or marsala wine > Pinch dried thyme > 1/2 t salt > Generous seasoning freshly ground black pepper > 4 1/2 c boiling vegetable stock > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.