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Lobster Mushrooms with Barley and Chestnuts
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Amount |
Ingredient |
| 1/2 |
Pound(s) |
chestnuts, shelled and peeled |
| 1 |
Tablespoon(s) |
olive oil |
| 1 1/2 |
Ounce(s) |
*lobster mushrooms, reconstituted |
| 3 |
Tablespoon(s) |
butter |
| 2 |
|
shallots, minced |
| 1/3 |
Cup(s) |
carrot, chopped |
| 1/3 |
Cup(s) |
cup celery, chopped |
| 1/4 |
|
dry vermouth |
| 1 |
Cup(s) |
pearled barley |
| 3 1/2 |
Cup(s) |
broth, heated |
Directions:Preheat the oven to 350. Slice the chestnuts and set aside. Saute the mushrooms in olive oil for seven minutes, remove the
mushrooms. Lower the heat and add the butter, shallots, carrots, celery and saute for five minutes, stirring. Add the vermouth and bring to a boil. Add
the barley, thyme, and hot broth, stir well then mix in the mushrooms and chestnuts. Cover and bake in a casserole dish for 45 minutes, let sit for five
minutes before serving.
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