mushroom – The Funky Oven

Stick of butter rice

Side dishes

This almost reminds me of french onion soup. It is very rich and yet light.

1 cup whole grain rice uncooked

1 stick of butter, cut into tablespoons size pieces

1 can beef consume soup

1 can french onion soup

1 cup sliced fresh mushrooms

1-2 tablespoons fresh parsley

Preheat the oven to 425 degrees.

Place all of the ingredients into an 8×6 or 9×9 pan. Stir to evenly distribute. Cover with foil. Bake for 30 minutes covered. Remove the cover. Keep the oven temperature the same. Bake for another 30 minutes.

Baked mushroom barley

Dinner, Side dishes

I have always enjoyed side dishes that are low maintenance so I can put my time into other things. This dish is filling enough to also be a vegetarian main dish.

3 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 pound sliced mushrooms

1 cup pearled barley

2 3/4 cups chicken broth

1/2 teaspoon dried thyme

salt and pepper to taste

Preheat the oven to 350 degrees.

In a dutch oven, over medium heat, melt the butter. Sauté the onion, garlic, and mushrooms for 5 minutes. Add the barley and cook 2 minutes. Add the chicken broth and thyme. Bring to a boil. Cover and place the dutch oven into the preheated oven. Cook 60-70 minutes without peeking or stirring.