Sunday, August 29, 2010

Toasted Barley and Mushrooms

We're getting ready for our holidays this year and I've started cooking. A family favorite is Toasted Barley and Mushrooms. Except it's not really barley. It's a egg noodle pasta shape, made to look like barley, and it's darker than regular egg noodles so it looks as if it's toasted but I don't think it is. Mine has the potential to be burned, not toasted, barley and mushrooms, but I was careful this time. I made it ahead, it freezes well. It's a fantastic side dish to brisket, turkey, chicken or steak.











We'll have it with brisket. Here's a link to a few brisket recipes I posted about in the past!


Toasted Barley and Mushrooms
Source: There's Always Thyme to Cook
Printable Recipe

1 package Toasted Barley Shaped Egg Noodles
1 onion, diced
1 package cremini mushrooms, sliced
1 small can mushrooms, stems and pieces
olive oil to saute the onion
1 tablespoon butter (you can use olive oil instead)
salt and pepper, to taste

Pour the noodles into a pot of salted, boiling water and cook for about 7 or 8 minutes. Do not let them get mushy.  Drain and set aside.

Heat a pan over medium-high heat and brown the onions, but don't burn them, they should be soft and golden. Add a little salt and pepper. Push the onions to the sides of the pan and add the sliced mushrooms, saute them until they get soft and mix them with the onions, add the canned mushrooms and the butter. Mix in the pasta until it's all combined, and hot.  Season to taste. and serve.

You can make this ahead and freeze it. Do not thaw, reheat in a 350 degree oven, stirring occasionally, until it's hot.




I used a new gadget to slice the mushrooms. Used to use an egg slicer, the kind with wires. But they always break. Every time. So I tried this one from Norpro, it had blades instead of wires. Kind of squished the wet mushrooms, which was fine since I was cooking them and mixing them in, but worked much better when they were dry. They did unsquish after I put them in the pan. Haven't tried it with strawberries or eggs yet.

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

24 comments:

  1. Love the mushroom hint!!!! Looks good.

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  2. This looks too good to freeze...I'd like to have some now!!...lol

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  3. Sounds delicious! I love pasta, onions and mushrooms. Another great recipe, thanks for sharing.

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  4. Looks like it might make a good vegetarian dish for the family. Yum.

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  5. yum. I do this with heavenly harvest rice.

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  6. What a great dish! I love the gadget too, can be use to slice tomatoes.

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  7. Carol this looks so good! I love brisket and this sounds like a wonderful side. Where do you buy that toasted barley pasta? It remonds me of a Sardinian pasta shape called "fregola."

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  8. Hi, I just love stopping in at your blog every week! What a yummy recipe! Thank you so much! Hope you have a lovely new week!
    Hugs...
    Bobbi

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  9. That looks fabulous and I think I need that nifty little gadget too!

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  10. That dish looks delicious. Love to taste it.

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  11. Your recipe looks so good (and different from what I always cook). I'll have to give it a try.

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  12. Mosaic and cooking lesson rolled into one post. Thanks!

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  13. Those barley-sized egg noodles are cute! The dish looks flavoursome and delicious!

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  14. I'll have to look for the noodles - If I can't find them here, I'm sure I'll find them when I'm down in WA. I can just about smell those mushrooms!

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  15. Oh, yummy! That looks wonderful! Thanks for sharing at MM. :)

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  16. Sounds and looks good. Thanks for sharing the recipe.

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  17. I'm so happy to have found your blog. This looks delicious and I'm looking forward to exploring more.

    Best,
    Bonnie

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  18. I love cremini mushrooms. Such a comfort food!

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  19. That looks like a very tasty side dish! Nice that it also freezes well.

    The gadget must be so useful.

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  20. Looks good and delicious.
    Have a great week.

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  21. Tasty side dish for the brisket!

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  22. My goodness, you've been busy cooking this week! I see I have lots to catch up on! I have never seen that pasta/barley looking stuff in the store but I am going to look for it - this sounds delicious!

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Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

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