Lamb, Mushroom, and Barley Casserole

• 1/2 cup barley
• 1 1/2 cups lamb broth (see headnote, page 199) or leftover lamb gravy or pan juice with water
• 2 teaspoons butter or vegetable oil
• 1 shallot, or 1/2 small onion, chopped fine
• 3 or 4 mushrooms, quartered
• A splash of white wine
• 1/23/4 cup cooked lamb, cut into bite-sized pieces
• Salt
• Freshly ground pepper
• A scattering of chopped fresh parsley mixed with a little savory or marjoram, fresh or dried
• 1 tablespoon breadcrumbs
• A drizzle of olive oil

1. Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed.
2. After 3540 minutes, most of the liquid should be absorbed and the barley tender.
3. Set aside.
4. Meanwhile, heat the butter or oil in a small pan, and saute the shallot until wilted.
5. Add the mushrooms, and cook for 34 minutes, tossing occasionally.
6. Splash in some white wine, and cook to reduce a little.
7. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs.
8. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it.
9. Bake in a preheated 350 oven for 20 minutes.

barley, lamb broth, butter, shallot, mushrooms, white wine, lamb, salt, freshly ground pepper, fresh parsley, breadcrumbs, drizzle of olive oil

Taken from www.epicurious.com/recipes/food/views/lamb-mushroom-and-barley-casserole-378449 (may not work)