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FareShare Gazette -- February 2007 Recipes

This FareShare Gazette -- February 2007 Recipes recipe uses Unsalted Butter, All Purpose Flour, Worcestershire Sauce, Kosher Salt, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 3/4 cup
• 2 drop
• 4 slice
• 1 tbsp

Method (preview)

1. 1

   In a medium saucepan over low heat, melt the butter and whisk in the flour.

2. 2

   Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

3. 3

   Whisk in mustard, Worcestershire sauce, salt and pepper until smooth.

4. 4

   Add beer and whisk to combine.

5. 5

   Pour in cream and whisk until well combined and smooth.

6. 6

   Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.

7. 7

   Add hot sauce.

8. 8

   Pour over toast and serve immediately.

9. 9

   In a large skillet cook mushrooms, shallot and garlic in hot oil over medium heat for 5 to 10 minutes or until mushrooms are tender and lightly browned.

10. 10

    Add wine.

11. 11

    Bring to boiling; reduce heat.

12. 12

    Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated.

13. 13

    2. Meanwhile, in a medium saucepan bring chicken stock to boiling; reduce heat. Keep hot over very low heat.

14. 14

    Add barley to mushroom mixture; stir to coat.

15. 15

    Add 1 cup of the hot stock to the barley mixture.

16. 16

    Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 15 minutes.

17. 17

    If the liquid absorbs too quickly, reduce the heat.) Repeat with 2 cups more of the hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. (This should take about 30 minutes.)

18. 18

    Stir in the remaining hot stock.

19. 19

    Cook until the barley is slightly creamy and just tender. (This should take about 15 minutes.

20. 20

    Increase the heat slightly if the mixture is too wet.) Sprinkle with parsley.