Comments on: mushroom and barley pie http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/ Wed, 23 May 2012 15:16:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: John Thomas http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-1837878 John Thomas Sun, 06 May 2012 09:36:24 +0000 http://smittenkitchen.com/?p=1337#comment-1837878 Leeks, Tarragon and a dash of truffle oil! Leeks, Tarragon and a dash of truffle oil!

]]> By: Mychal http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-1556185 Mychal Thu, 02 Feb 2012 18:36:29 +0000 http://smittenkitchen.com/?p=1337#comment-1556185 In regards to your mushroom and barley pot pie I was inspired to try a vegetarian potpie with barley. I'm sure you could make it way better, but I gave it a shot and it was delicious. Vegetarian Potpie Twist Ingredients: 1 tsp orange zest, 1 tsp lemon zest, 1/2 c chopped green olives, 1/2 c chopped sun dried tomatoes, 2 tsp dried parsley, 1 1/2 c diced Monterrey Jack cheese, 1/2 c grated parmesan cheese, 1 c cottage cheese, 5-6 cloves minced garlic, 1 head of cauliflower cut in small pieces, 1/2 c cocktail onions halved, Olive oil, salt, pepper, Barley (about 1 cup dried), 1 medium onion diced In regards to your mushroom and barley pot pie I was inspired to try a vegetarian potpie with barley. I’m sure you could make it way better, but I gave it a shot and it was delicious.
Vegetarian Potpie Twist Ingredients: 1 tsp orange zest, 1 tsp lemon zest, 1/2 c chopped green olives, 1/2 c chopped sun dried tomatoes, 2 tsp dried parsley, 1 1/2 c diced Monterrey Jack cheese, 1/2 c grated parmesan cheese, 1 c cottage cheese, 5-6 cloves minced garlic, 1 head of cauliflower cut in small pieces, 1/2 c cocktail onions halved, Olive oil, salt, pepper, Barley (about 1 cup dried), 1 medium onion diced

]]> By: More Quiche, Please (Tali Simon) http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-1476242 More Quiche, Please (Tali Simon) Sun, 15 Jan 2012 13:10:00 +0000 http://smittenkitchen.com/?p=1337#comment-1476242 Mine is in the oven now, and I already know it's going to be wonderful...I tasted the filling, of course, and found that adding about 4 Tbsp soy sauce boosted the flavor without hiding the mushroom/barley-ness, which is the star of this show. Can't wait to eat it! Mine is in the oven now, and I already know it’s going to be wonderful…I tasted the filling, of course, and found that adding about 4 Tbsp soy sauce boosted the flavor without hiding the mushroom/barley-ness, which is the star of this show. Can’t wait to eat it!

]]> By: Boomdog02 http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-1153126 Boomdog02 Wed, 16 Nov 2011 19:43:15 +0000 http://smittenkitchen.com/?p=1337#comment-1153126 how about adding some sauteed broccoli rabe and garlic? how about adding some sauteed broccoli rabe and garlic?

]]> By: Hepzibah http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-713085 Hepzibah Fri, 10 Jun 2011 05:53:28 +0000 http://smittenkitchen.com/?p=1337#comment-713085 This looks great - a successful combo in the past I have made in an open tart has been mushrooms, roasted in butter in the oven, salt and pepper generously, caramelised onions and goats cheese - the barley or farro would add delicious chewy bulk. This looks great – a successful combo in the past I have made in an open tart has been mushrooms, roasted in butter in the oven, salt and pepper generously, caramelised onions and goats cheese – the barley or farro would add delicious chewy bulk.

]]> By: Justine http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-592821 Justine Sat, 26 Feb 2011 23:34:09 +0000 http://smittenkitchen.com/?p=1337#comment-592821 We added about four or five finely chopped sun-dried tomatoes and some fresh lemon juice, and substituted asiago for some of the ricotta. It was divine, and made excellent leftovers! We added about four or five finely chopped sun-dried tomatoes and some fresh lemon juice, and substituted asiago for some of the ricotta. It was divine, and made excellent leftovers!

]]> By: AlecTucker http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-483680 AlecTucker Tue, 07 Dec 2010 20:40:20 +0000 http://smittenkitchen.com/?p=1337#comment-483680 I made this with a Parmesan Rosemary bechamel sauce all through it. It was a hit! I made this with a Parmesan Rosemary bechamel sauce all through it. It was a hit!

]]> By: Miss Martina http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-421894 Miss Martina Wed, 08 Sep 2010 01:36:20 +0000 http://smittenkitchen.com/?p=1337#comment-421894 I know this note is well after your posting but I had to say that we just prepared this and included some dried Chipotle flakes (they are smoky & spicy) and found the flavor, texture and sight of this dish to be fantastic!! *And I'm quite a fussy vegetarian. Thank you for the time you spend sharing on this blog. We appreciate you! P.S.-I've found the smokiness of the Chipotles quiets those who want the bacon which I won't ever put in any food. I know this note is well after your posting but I had to say that we just prepared this and included some dried Chipotle flakes (they are smoky & spicy) and found the flavor, texture and sight of this dish to be fantastic!! *And I’m quite a fussy vegetarian. Thank you for the time you spend sharing on this blog. We appreciate you!
P.S.-I’ve found the smokiness of the Chipotles quiets those who want the bacon which I won’t ever put in any food.

]]> By: Laura http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-341225 Laura Fri, 08 Jan 2010 02:07:12 +0000 http://smittenkitchen.com/?p=1337#comment-341225 Balsamic vinegar, ribbons of dark leafy greens (swiss chard!!), more garlic, and toasted nuts. I am almost sure of it. Balsamic vinegar, ribbons of dark leafy greens (swiss chard!!), more garlic, and toasted nuts.

I am almost sure of it.

]]> By: Vidya http://smittenkitchen.com/2008/11/mushroom-and-barley-pie/#comment-313350 Vidya Sat, 15 Aug 2009 06:21:01 +0000 http://smittenkitchen.com/?p=1337#comment-313350 Huh. I'm thinking this would make a fantastic vegetarian brunch dish, or barbeque appetizer. I'd add some thyme too, and maybe some sundried tomatoes? Actually, it'd be great with some feta mixed in as well, swapped for some of the ricotta, and maybe some chopped cabbage or something for balance. I once made these great hand pies with mushrooms, ricotta, feta and cabbage. So good. Huh. I’m thinking this would make a fantastic vegetarian brunch dish, or barbeque appetizer. I’d add some thyme too, and maybe some sundried tomatoes? Actually, it’d be great with some feta mixed in as well, swapped for some of the ricotta, and maybe some chopped cabbage or something for balance. I once made these great hand pies with mushrooms, ricotta, feta and cabbage. So good.

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