Baked Barley with Mushrooms

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2 quarts beef stock, hot
2 teaspoons salt
1/2 teaspoon pepper
1 pound barley
1 pound mushrooms
12 ounces green bell peppers, small dice
4 ounces onions, minced
1 ounce bacon fat or butter
Servings: 20
1. Combine the stock, salt, pepper and barley. Bring to a simmer and continue cooking at a simmer.

2. Trim the stems from the mushrooms and slice the caps into 1/4 inch (6-millimeter) slices.

3. Sauté the mushrooms, bell peppers and onions in the bacon fat or butter until the mushrooms begin to release their moisture.

4. Add the mushroom mixture to the stock and barley mixture. Pour into a baking pan and bake at 375°F (190°C), uncovered, for 1 hour, stirring occasionally. Cover and bake until the barley is tender and the liquid has been absorbed, approximately 30 minutes.


Yield: 5 pints
 
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