Ingredients for Barley With Mushrooms Scotland
- 1 lb sliced fresh mushrooms
- 1 medium onion, chopped
- 2 tablespoons butter
- 0 cups boiling water
- 1 cup pearl barley
- 0 units instant chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- fresh parsley (optional)
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How to Make Barley With Mushrooms Scotland
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced mushrooms and 1 medium onion, chopped, and cook until softened, about 5-7 minutes. Set aside.
- In a 1 ½-quart ungreased casserole dish, combine the cooked mushrooms and onions with 1 cup of pearl barley, 4 cups of vegetable or chicken broth, 1 cup of heavy cream, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Stir well to combine all ingredients.
- Cover the casserole dish and bake in the preheated oven for approximately 1 hour and 15 minutes, or until the barley is tender and the liquid has been absorbed. Stir halfway through cooking.
- Let stand for 5 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
19g
Carbs
13g
