EGG BARLEY WITH MUSHROOMS RECIPES

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ULTIMATE VEGGIE BURGER RECIPE - BON APPéTIT



Ultimate Veggie Burger Recipe - Bon Appétit image

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is part of BA's Best, a collection of our essential recipes.

Provided by Chris Morocco

Yield 6 Servings

Number Of Ingredients 23

¼ cup pearl barley
Kosher salt
1 pound shiitake mushrooms, stemmed
2 tablespoons olive oil, divided
Freshly ground black pepper
1 14.5-ounce can black beans, drained
1 medium onion, finely chopped
2 garlic cloves, finely chopped
½ cup unsalted, roasted cashews
1 tablespoon old-fashioned oats
¼ cup mayonnaise
1 large egg yolk
1 tablespoon miso
1 teaspoon chili powder
½ teaspoon agave nectar
½ teaspoon smoked paprika
Pinch of cayenne pepper
½ cup shredded sharp cheddar (about 2 ounces)
¼ cup Cotija cheese or Greek feta, finely crumbled (about 1 ounce)
1 tablespoon olive oil
6 slices cheese, such as American or cheddar (optional)
6 seeded hamburger buns, lightly toasted
Special Sauce, bread-and-butter pickles, torn lettuce, sliced tomatoes, and Dijon mustard (for serving)

Steps:

  • Preheat oven to 350°. Cook barley in a small pot of boiling salted water until very tender, 40–50 minutes. Drain; let cool.
  • Meanwhile, chop mushrooms into ¼"–½" pieces. Arrange in an even layer on a large rimmed baking sheet. Drizzle with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Roast until mushrooms have lost half of their volume and are tender, 12–15 minutes. This step is essential—it removes much of the excess liquid from the mushrooms, which would lead to a mushy patty. Let cool.
  • Spread beans on another large rimmed baking sheet and roast, tossing once, until most of them have split open and look dry around the edges, 8–10 minutes. The beans are an essential addition for binding the patty, and add protein. Let cool.
  • Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Cook onion and garlic, stirring frequently, until soft, 8–10 minutes. Let cool. Pulse cashews and oats in a food processor until finely chopped.
  • Whisk mayonnaise, egg yolk, miso, chili powder, agave, paprika, and cayenne in a large bowl. Add cooled barley, mushrooms, beans, onion mixture, and cashew mixture. Mash with a potato masher until mixture is well blended and sticky, about 2 minutes. Transfer one-quarter of the mixture to food processor and pulse until very finely chopped. Return to bowl with remaining patty blend. Stir in cheddar and Cotija cheese; season with salt and pepper. Form mixture into 6 patties (lightly oiling your hands will prevent it from sticking).
  • Do Ahead: Patties can be made 2 days ahead; wrap tightly and chill. Or, freeze in a single layer, then wrap tightly up to 3 months. Thaw before cooking.
  • Heat oil in a large cast-iron skillet over medium. Working in batches, cook patties until dark brown on both sides, about 10 minutes total. Place cheese slices over burgers, if using; cover and cook just long enough for cheese to melt, about 1 minute. Serve on buns with your choice of toppings.

SPRING BARLEY SOUP RECIPE - NYT COOKING



Spring Barley Soup Recipe - NYT Cooking image

This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. Thinly slicing the asparagus makes it easier to eat with a spoon, but cut them larger if you prefer it. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.

Provided by Ali Slagle

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon toasted sesame oil, coconut oil or olive oil
6 garlic cloves, coarsely chopped
3/4 cup pearled barley
1 tablespoon soy sauce, plus more to taste
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1 cup fresh or frozen shelled peas, edamame or fava beans
3 tablespoons yellow or white miso
1 tablespoon unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Steps:

  • In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
  • Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
  • In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

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PEARL BARLEY CASSEROLE RECIPE | ALLRECIPES
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CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES
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CAN YOU FREEZE MUSHROOMS? YES, BOTH RAW ... - RECIPES.NET
Mar 22, 2021 · Shiitake mushrooms, chanterelle mushrooms, and portobello mushrooms go perfectly well with broths, stews, and soups as they give off a stronger earthy flavor. To do this, dry your mushrooms …
From recipes.net
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THE BEST MUSHROOM RECIPES - MARTHA STEWART
Oct 29, 2020 · Here you'll find our best recipes with mushrooms including main dishes like mushroom pasta, hearty stuffing with mushrooms, mushroom pizza, mushroom tacos, and sausage-stuffed portobellos, as well as mushroom appetizers and side dishes ... The cubes of bread make it feel like an inside-out egg …
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HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
Low in PersonalPoints, high in flavor—browse our balanced and healthy recipes for weight loss without compromising flavor. 41 Delicious Single-Serving Dinners. 25 5-Ingredient Meals …
From weightwatchers.com
See details


PEARL BARLEY CASSEROLE RECIPE | ALLRECIPES
Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley …
From allrecipes.com
See details


CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES
Very hearty and great flavor. I only used 1 tbl of butter, used canned mushrooms vs fresh and pearled barley instead of quick cooking barley. Also added 1 tbl of dried thyme to give it a little more depth.
From allrecipes.com
See details


CAN YOU FREEZE MUSHROOMS? YES, BOTH RAW ... - RECIPES.NET
Mar 22, 2021 · Shiitake mushrooms, chanterelle mushrooms, and portobello mushrooms go perfectly well with broths, stews, and soups as they give off a stronger earthy flavor. To do this, dry your mushrooms …
From recipes.net
See details


THE BEST MUSHROOM RECIPES - MARTHA STEWART
Oct 29, 2020 · Here you'll find our best recipes with mushrooms including main dishes like mushroom pasta, hearty stuffing with mushrooms, mushroom pizza, mushroom tacos, and sausage-stuffed portobellos, as well as mushroom appetizers and side dishes ... The cubes of bread make it feel like an inside-out egg …
From marthastewart.com
See details