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
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.