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Mushroom Egg Barley/Farfel w/Portobello (M/P, TNT)
Source: Jeffrey Nathan, New Jewish Cuisine TV Show
Serves: 6

[Archivist's Note: We've also seen this spelled Portabello]

4 tablespoons salad oil
1 cup egg barley/farfel
Water or stock
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

Egg Barley:
Place salad oil in medium sauté pan. Add barley and toast on stovetop. Add water and salt. Cook until tender then drain.

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.

Mix ingredients together, add mushrooms and marinate. Bake at 350°F until tender.

To Serve: Place barley on serving platter and drizzle with balsamic syrup. Top with whole roasted Portobello mushrooms.

Poster's Notes:
I would try it without the chicken fat and use margarine instead.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A