Ingredients for Barley And Mushroom Casserole
- 2 tablespoons margarine
- 8 ounces shiitake mushrooms
- 4 ounces cremini mushrooms
- 2 cups water
- 1 cup pearl barley
- 1 packet (1 ounce) onion soup mix
- 2 tablespoons freshly chopped chives
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barley And Mushroom Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barley And Mushroom Casserole
- Preheat oven to 350°F (175°C).
- Remove and discard stems from 8 ounces shiitake mushrooms.
- Slice shiitake mushroom caps and 4 ounces cremini mushrooms into 1/4-inch thick slices.
- Heat 2 tablespoons margarine in a medium nonstick skillet over medium-high heat.
- Add sliced shiitake and cremini mushrooms. Saute for 5-7 minutes, or until tender and slightly browned, stirring occasionally.
- Set aside.
- In a 3-quart casserole dish, combine 2 cups water, 1 cup pearl barley, and 1 packet (1 ounce) onion soup mix.
- Stir in the sauteed mushroom mixture.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until most of the liquid is absorbed and the barley is tender. (The casserole will continue to thicken as it cools).
- Let the casserole rest for 10-15 minutes before serving.
- Garnish with 2 tablespoons freshly chopped chives before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
6g
Fat
2g
Carbs
9g