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, 1965
Today is the Optional Memorial of St. Anthony Mary Zaccaria (1502-1539), who was the founder of the Clerks Regular of St. Paul, later called the Barnabites from the name of their principal church in Rome. He also founded a congregation of nuns, the Angelic Sisters of Saint Paul. St. Anthony was a great…
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