Ingredients for Barley Mushroom Bake
- 1 cup pearl barley
- 4 tablespoons butter
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 cups beef broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Dried Oregano
- 1 teaspoon dried thyme
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barley Mushroom Bake? 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 Mushroom Bake
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup of pearl barley and stir-fry for 2 minutes, or until lightly browned.
- Transfer the browned barley to an ungreased 1 ½-quart casserole dish.
- In the same skillet, melt 2 tablespoons of butter. Add 1 medium onion, chopped, and sauté until pale golden (about 5 minutes).
- Add 8 ounces of sliced mushrooms to the skillet and sauté for 3-5 minutes, until softened.
- Pour the onion and mushroom mixture into the casserole dish with the barley.
- Add 2 cups of beef broth (or chicken broth, depending on your main course), 1 teaspoon of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the casserole.
- Stir to combine all ingredients thoroughly.
- Cover the casserole dish and bake for 75-85 minutes, or until the barley is tender, stirring halfway through.
- Remove from oven, fluff with a fork, and serve immediately as a delightful side dish to your favorite protein.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
6g
Fat
25g
Carbs
9g
