This savory Mushroom Barley Kugel is a comforting, plant-based dish that blends chewy barley with earthy mushrooms and aromatic onions. The barley is simmered until tender, then combined with a creamy sauce made from vegetable broth and soy milk, thickened with a touch of flour. Baked until warm and cohesive, it offers a satisfying texture and deep, savory flavors. Perfect as a vegetarian main course, a hearty side dish, or a unique twist on traditional kugel. It’s simple to prepare with pantry staples, making it an excellent choice for weeknight dinners or potluck gatherings. Serve it warm for the best texture and flavor.
Mushroom Barley Kugel
Description
This savory Mushroom Barley Kugel is a comforting, plant-based dish that blends chewy barley with earthy mushrooms and aromatic onions. The barley is simmered until tender, then combined with a creamy sauce made from vegetable broth and soy milk, thickened with a touch of flour. Baked until warm and cohesive, it offers a satisfying texture and deep, savory flavors. Perfect as a vegetarian main course, a hearty side dish, or a unique twist on traditional kugel. It&# 226;ÂÂs simple to prepare with pantry staples, making it an excellent choice for weeknight dinners or potluck gatherings. Serve it warm for the best texture and flavor.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Rinse the barley under cold water. In a large pot, combine the barley and 4 cups of water.
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Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the barley is tender and water is absorbed. Drain any excess liquid if necessary.
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While the barley cooks, chop the mushrooms and finely dice the onion.
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Heat 2 teaspoons of oil in a frying pan over medium heat.
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Add the mushrooms and onion to the pan and sauté for 3-5 minutes, until the onions are translucent and mushrooms are softened.
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In a small bowl, whisk together 1/4 cup unbleached white flour, 1 cup vegetable broth, and 1 cup lite soy milk until smooth and lump-free.
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Pour the flour mixture into the pan with the sautéed mushrooms and onions.
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Simmer the sauce for 5 minutes, stirring constantly, until it thickens.
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Season the mixture with salt and pepper to taste.
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Add the cooked barley to the mushroom mixture and stir well to combine.
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Lightly oil a 9x9x2-inch baking pan.
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Press the barley-mushroom mixture evenly into the prepared baking pan.
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Bake in the preheated oven for 30 minutes, or until heated through and slightly set.
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Remove from the oven, let cool for 5 minutes, then slice and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 96.3kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 5.6mg1%
- Total Carbohydrate 21.0g8%
- Dietary Fiber 3.3g14%
- Sugars 2.7g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Substitutions: You can substitute barley with brown rice for a gluten-free option. Use almond or oat milk instead of soy milk if preferred.
Ingredient Prep: Ensure the onion is finely diced for even cooking. Mushrooms can be sliced or chopped depending on desired texture.
Variations: Add herbs like thyme or rosemary for extra flavor. For a richer taste, use full-fat soy milk or add a splash of nutritional yeast.
Safety: Ensure the barley is fully cooked before assembling the kugel to avoid a gritty texture.
