Barley and Mushroom Casserole with Sausage
serves 6
NOTE: This casserole is particularly starchy and
filling.
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 medium onion, chopped fine
3 medium garlic cloves, minced very fine
1 cup pearl barley
12 ounces white button mushrooms, sliced thin
1/2 cup white wine
11/2 cups chicken stock or low-sodium canned broth
1 teaspoon salt
1/3 cup chopped fresh parsley leaves
INSTRUCTIONS:
1. Soak porcini mushrooms in 2 cups warm tap water in small bowl until softened, about 20 minutes. Lift mushrooms from liquid, chop mushrooms, and strain liquid, reserving 1 cup.
2. Preheat oven to 375 degrees. Heat oil until shimmering in heavy 12-inch skillet over medium-high heat. Add sausage and cook, breaking it into 1/2-inch pieces, until well-browned all over, about 7 minutes. Remove from pan and set aside.
3. Lower heat to medium; add onion and sauté, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and sauté until fragrant, approximately 1 minute longer. Stir in barley and cook, stirring frequently, until coated and glistening, about 1 minute longer.
4. Transfer barley mixture to 13 x 9-inch baking dish. Place empty skillet over medium-high heat, add button mushrooms, and cook, scraping browned bits bottom of pan, until liquid evaporates, about 7 minutes. Add reserved porcini and their soaking liquid, wine, stock, and salt, bring to a boil, and pour over barley mixture.
5. Stir in sausage, cover tightly with foil, and bake for 20 minutes. Remove dish from oven, stir barley (if barley appears too dry, add 1/4 cup water and mix well), re-cover, and bake until the barley is tender, about 20 to 25 minutes. Remove dish from oven. Stir in parsley, re-cover dish, and allow to rest for 5 minutes; serve immediately.
VARIATION:
Barley and Mushroom Casserole with Chicken
Replace sausage with 1 chicken (3 to 4 pounds), rinsed, patted dry; and cut into 6 pieces, wings and backs reserved for another use (see figures 13, 14, 15, 16, 17 and 18). Sprinkle chicken pieces liberally with salt and ground black pepper. Heat oil until shimmering in large, heavy skillet over high heat. Add chicken pieces skin side down; cook without moving them, until well-browned, about 6 minutes. Turn chicken pieces over with tongs and cook again without moving them, until well-browned on second side, about 6 minutes longer. Remove from pan and set aside. Pour all but 2 tablespoons fat from pan; return to burner and proceed with recipe, adding chicken thighs and legs to top of barley mixture for the last 20 minutes of cooking, then adding the chicken breast pieces for the next 20 to 25 minutes. Finish master recipe as directed.