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Mushroom and Barley Sauce

Mushroom & Barley Sauce

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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 minute
Course: Side Dish
Ingredients Method

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

Method
 

  1. Cook barley in stock for about 40 minutes
  2. Meanwhile, gently fry the onion and bacon in oil until onion is soft. Remove from pan and put to one side.
  3. Saute mushrooms in a butter in the same pan until cooked through. Put to one side
White Sauce
  1. 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).
  2. 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
  1. 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.
  2. Serve as a side dish. Freezes well.