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- Makes: 4 servings
- Prep
50 mins
- Bake
30 mins
Ingredients
-
2
cups
fresh morel mushrooms or other fresh mushrooms
-
1/2
cup
pearl barley
-
1/8
teaspoon
salt (optional)
-
2
cups
boiling water
-
1/2
cup
chopped onion or sliced green onions
-
1/3
cup
chopped celery
-
1
tablespoon
butter or margarine
-
1/2
teaspoon
dried marjoram, crushed
-
1/4
teaspoon
garlic powder
-
1/4
teaspoon
ground sage
-
1/4
teaspoon
salt
-
1/4
teaspoon
pepper
Directions
-
Clean morel mushrooms.* Drain thoroughly; pat dry with paper towels. Slice.
-
Meanwhile, in a small saucepan, stir barley and, if you like, the 1/8 teaspoon salt into boiling water. Reduce heat. Cover and simmer for 45 to 50 minutes or until tender. Drain, if necessary.
-
In a large skillet, cook onion and celery in butter or margarine until tender. Add morels or other mushrooms; cook for 2 to 3 minutes.
-
Stir marjoram, garlic powder, sage, the 1/4 teaspoon salt, and the pepper into mushroom mixture. Stir in cooked barley. Transfer the mixture to a greased 1-quart casserole.
-
Bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 4 side-dish servings.
Note
- * To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain and rinse. Repeat two more times.
