This is a simple recipe with gourmet taste. Cook down the mushrooms well until there is absolutely no liquid left in them. Just try to resist keeping your spoon away after the complete recipe is cooked, I can honestly say that I can't lol, they are so good Unless you have a huge frypan you most likely will have to do this recipe in two batches, or just prepare half a recipe (2 pounds mushrooms)
This is one of my family's all time favorite mushroom recipes, you can double the recipe, I have left the garlic as optional if you are a garlic lover I suggest to add in and you may adjust the amount to taste --- you will love this! :)
This recipe and the following description come from Charmaine Solomon's Complete Vegetarian Cookbook.
Few recipes could be simpler or prepared in shorter time. This quantity makes two individual soufflé dishes and is perfect for a light lunch or supper.
I made this recipe up one night living alone at my apartment, my husband hated mushrooms, and he loves them this way. Almost like a candied mushroom. Let this recipe simmer for 20-25 minutes. Makes for a wonderful smell in the house :)
Make certain to use only pearl barley for this. This can also be made on top of the stove. The mixture will thicken even more upon standing or refrigeration. My family loves this dish, it's a nice change from rice, hope you enjoy also! Add in the saffron, it really makes a difference in taste!
A step away from the everyday side dishes. I got this from Taste of Home 1999. It's been a favorite side dish ever since. I usually add more Worcestershire sauce, because I really like the flavor. Enjoy