Barley and Mushroom Bake
Easy, earthy and buttery tasting meal.
Ingredients
- 1/2 lb chestnuts
- 1 tbsp olive oil
- 1 1/2 oz. Mariposa Farms Dried Lobster Mushrooms dehydrated
- 3 1/2 cup broth heated
- 1/3 cup carrots
- 1/3 cup celery
- 1/4 cup vermouth dry
- 1 tbsp Mariposa Farms Fresh Thyme
- 1 cup pearled barley
- 1/3 cup celery
Instructions
- Reconstitute mushrooms by soaking them in boiling water until they are soft.
- Preheat oven to 350.
- Saute mushrooms in olive oil about 7 minutes.
- Add butter, shallots, carrots and celery.
- Saute for 3 minutes.
- Add vermouth and bring to a boil.
- Add barley, thyme and hot broth, stir well.
- Transfer to a casserole and bake for 45 minutes.