Catholic Recipe: Barley Porridge with Mushrooms
- 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
Prep Time: 1 hour
For Ages: 15+
Food Categories (2)
Also Called: Cerny Kuba
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 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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