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[Archivist's Note: We've also seen this spelled Portabello]
Barley:
Portobello:
Egg Barley:
In a separate pan, place margarine, chicken fat, onion, and mushrooms. Cook until onions are a light golden brown. Add herbs and cooked barley. In a small sauce pan bring balsamic vinegar to a simmer and reduce by half.
Portobello:
To Serve: Place barley on serving platter and drizzle with balsamic syrup. Top with whole roasted Portobello mushrooms.
Poster's Notes:
Posted by Marcia Goldberg, Z'L
Nutritional Info Per Serving: N/A
4 tablespoons salad oil
1 cup egg barley/farfel
Water or stock
Salt
4 tablespoons margarine
4 tablespoons chicken fat
1 cup onion, diced large
1 pound domestic mushrooms, sliced
1 teaspoon mixed fresh herbs (rosemary, thyme, and basil)
8 ounces balsamic vinegar
6 large Portobello mushrooms
2 ounces balsamic vinegar
2 ounces extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon rosemary
Salt
Pepper
Place salad oil in medium sauté pan. Add barley and toast on stovetop. Add water and salt. Cook until tender then drain.
Mix ingredients together, add mushrooms and marinate. Bake at 350°F until tender.
I would try it without the chicken fat and use margarine instead.