Catholic Recipe: Barley Porridge with Mushrooms
INGREDIENTS
- 1 cup barley (non-instant)
- 3 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon caraway seed
- 1 cup fresh dark mushrooms, thickly sliced
- 2 tablespoons butter
- 1 tablespoon chopped parsley
- 1 garlic clove, mashed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon marjoram
- 1/4 cup butter
Details
Serves: 4
Mushrooms:
Garlic Butter:
Prep Time: 1 hour
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin: Czechoslovakia
Food Categories (2)
Feasts (0)
Also Called: Cerny Kuba
DIRECTIONS
Prepare this dish in two saucepans.
Place washed barley, water, salt, caraway seed in saucepan. Bring to boil. Stir. Reduce heat.
Simmer until barley is very tender.
Heat butter in saucepan. Add mushrooms. Add parsley. Sauté until tender, stirring occasionally.
Cover pan to keep mushrooms moist.
Combine garlic, salt, pepper, marjoram. Cream together with butter.
Add cooked mushrooms, all pan juices to barley. Mix well. Blend garlic butter into mixture. Pour into baking dish. Bake 30 minutes at 350°.
Yield, 4 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Tuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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