Mushroom & Barley Sauce
Ingredients
- 1 cup Pearl barley (dry)
- 3 cups Chicken stock
- ½ Onion finely chopped
- 2 rashers Bacon chopped
- 500 grams Mushrooms
- 300 mls Milk
- 3 Tbsp Parsley chopped
- Flour and butter for white sauce
Instructions
- Cook barley in stock for about 40 minutes
- Meanwhile, gently fry the onion and bacon in oil until onion is soft. Remove from pan and put to one side.
- Saute mushrooms in a butter in the same pan until cooked through. Put to one side
White Sauce
- Melt about two tablespoons of butter in a saucepan, then add around three tablespoons of flour. Mix until the flour has absorbed all the butter (it doesn’t matter if it becomes a bit dry and crumbly).
- Reduce heat and start adding the milk a little at a time. Stir constantly until all the milk has been added and the flour dissolved in the sauce. Simmer gently for a few minutes stirring occasionally ensuring the sauce doesn’t stick. Turn off the heat and put to one side.
Assembly
- In a large saucepan, combine the barley, mushroom, onion & bacon, and the white sauce. Stir through the parsley and cook on a low heat for 20 minutes.
- Serve as a side dish. Freezes well.