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Mushroom and Barley Bake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a meat free recipe from The Sainsbury Collection - Wholefood Cooking

This is a meat free recipe from The Sainsbury Collection - Wholefood Cooking

Ingredients

Serves: 4-6

Metric Cups
  • 175 grams pearl barley (washed)
  • 25 grams butter
  • 1 onion (chopped)
  • 6 sticks celery (sliced)
  • 250 grams mushrooms (sliced)
  • 1 vegetable stock cube (crumbled)
  • 1 tablespoon cornflour
  • 300 millilitres milk
  • 4 tomatoes (sliced)
  • salt (to taste)
  • pepper (to taste)
  • herbs (chopped, to garnish)
  • 6 ounces pearl barley (washed)
  • 1 ounce butter
  • 1 onion (chopped)
  • 6 sticks celery (sliced)
  • 9 ounces mushrooms (sliced)
  • 1 vegetable broth cube (crumbled)
  • 1 tablespoon cornstarch
  • 10½ fluid ounce milk
  • 4 tomatoes (sliced)
  • salt (to taste)
  • pepper (to taste)
  • herbs (chopped, to garnish)

Method

Mushroom and Barley Bake is a community recipe submitted by JillyB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place the barley in a measuring jug and add water to reach 600ml. Leave to soak for at least 4 hours or overnight.
  • Melt the butter in a pan, add the onion and celery and fry gently until the onion is transparent. Add the mushrooms and fry for a further 1-2 mins.
  • Add the barley with it's liquid and the stock cube. Cover and simmer for 35-40 mins until tender.
  • Blend the cornflour with a little milk, then add to the barley with the remaining milk. Heat gently, stirring until thickened and creamy. Season with salt and pepper.
  • Transfer to a heatproof serving dish. Arrange the tomatoes on top and place under a preheated hot grill until lightly browned.
  • Sprinkle with the herbs and serve with crisp green vegetables.
  • Place the barley in a measuring jug and add water to reach 600ml. Leave to soak for at least 4 hours or overnight.
  • Melt the butter in a pan, add the onion and celery and fry gently until the onion is transparent. Add the mushrooms and fry for a further 1-2 mins.
  • Add the barley with it's liquid and the stock cube. Cover and simmer for 35-40 mins until tender.
  • Blend the cornstarch with a little milk, then add to the barley with the remaining milk. Heat gently, stirring until thickened and creamy. Season with salt and pepper.
  • Transfer to a heatproof serving dish. Arrange the tomatoes on top and place under a preheated hot grill until lightly browned.
  • Sprinkle with the herbs and serve with crisp green vegetables.
  • Tell us what you think