The famous barley casserole served by Auntie Em and Uncle Phys:
J seemed so enthralled with the casserole I thought'd I'd pass it along, though I'm uncertain if this is the appropriate location for it within you Blog. If not, please relocate and let me know for future reference.
Barley and Mushroom Casserole
(from Perfect Food, Perfect Health, pg 10)
3.5 oz Shiitake Mushrooms
1 Tbsp Margarine or butter
8 oz. Mushrooms, sliced
4 cups water or broth
1 cup barley, uncooked
1 oz. dried onion soup mix
pinch chives (optional)
1. Preheat oven to 350 degrees.
2. Remove and discard stems from shiitake mushrooms; slice mushroom caps. Heat mararine in a medium nonstick skillet over med-high heat. Add shiitake and other mushrooms; saute 5 min. or until t3ender. Set aside.
3. Combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture. Cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed. Garnish with chives as desired.
Auntie Em's Notes: The casserole thickens as it cools, so not all liquid must be absorbed before removing the dish from the oven. Use plenty of mushrooms and use good quality soup mix for the best flavor (we like Lipton).
Yields 6 servings