Roasted garlic mushrooms with barley
This dish features roasted garlic mushrooms and pearl barley, combining earthy flavors with creamy textures. It's a comforting side or main option, simmered in beef broth and finished with parmesan and sour cream.
Cook time 30 min
Prep time 30 min
Ingredients:
1 cup pearl barley2 cups beef broth
1 red onion
1 cup mushrooms
2 garlic cloves
1 tbsp fresh thyme
2 tbsp olive oil
1/3 cup light sour cream
1/3 cup grated parmesan cheese
Instructions:
- Rinse the pearl barley under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed barley and beef broth.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the barley is tender and the liquid is absorbed.
- Preheat your oven to 400°F (200°C).
- Place the sliced mushrooms on a baking sheet.
- Drizzle with 1 tablespoon of olive oil and sprinkle with minced garlic and fresh thyme leaves.
- Toss to evenly coat the mushrooms.
- Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and slightly browned.
- While the mushrooms are roasting, peel and thinly slice the red onion.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, until the onion is soft and caramelized, about 10-15 minutes.
- Once the barley is cooked, fluff it with a fork.
- Add the caramelized onions and roasted mushrooms to the barley.
- Stir in the light sour cream and grated parmesan cheese until well combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a serving dish.
- Garnish with additional fresh thyme leaves if desired.
- Serve warm and enjoy your flavorful roasted garlic mushrooms with barley!
Roasted garlic mushrooms with barley FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Barley is fully cooked when it is tender and the liquid has absorbed. The texture should be chewy but not hard. If it's still firm, cook it for an additional 5-10 minutes.
Yes, you can substitute beef broth with vegetable broth for a vegetarian option without altering the cooking method.
A standard baking sheet (approximately 18x13 inches) works well for roasting the mushrooms. Make sure they are in a single layer for even cooking.
Soggy mushrooms may result from overcrowding on the baking sheet or from excess moisture. Ensure the mushrooms are spaced out and consider patting them dry before roasting.
Nutrition Facts
6 ServingsCalories 200kcal
Protein 8g
Carbohydrates 36g
Fiber 7g
Sugar 2.64g
Fat 8g
More recipes
Grilled eggplant with coriander, basil and lemon sauce
Enjoy grilled eggplant with a fresh coriander and lemon sauce.
05 May 2026Cauliflower puree with chicken gravy
Creamy cauliflower puree topped with savory chicken gravy.
05 May 2026Herb-roasted ranch baby carrots
Roast baby carrots with herb-ranch seasoning for a tasty side.
05 May 2026Balsamic tomato couscous
Quick and flavorful balsamic tomato couscous, perfect for lunch.
05 May 2026Roasted pumpkin and cauliflower with parmesan
A hearty roasted pumpkin and cauliflower dish with parmesan.
05 May 2026Roast garlic, pumpkin and potato mash
Creamy roast garlic, pumpkin, and potato mash for a tasty side.
05 May 2026Grilled flatbread with lemon fetta dip
Delicious grilled flatbread served with lemon feta dip.
05 May 2026