Ingredients for Barley Mushroom Casserole
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 1 medium yellow onion, chopped
- 0 Shiitake Mushrooms
- 0 Button Mushrooms
- 1 cup barley
- 0 Soy Sauce
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 8 ounces cremini mushrooms, sliced
- fresh parsley (optional, for garnish)
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How to Make Barley Mushroom Casserole
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons of butter in a Dutch oven over medium heat. Add 1 medium yellow onion, chopped, and 2 tablespoons of brown sugar. Stir to combine.
- Cover and cook for 25-30 minutes, stirring occasionally, until the onions are deeply caramelized. Add 1 cup of barley and stir to coat. Remove from heat.
- Stir in 8 ounces cremini mushrooms (sliced), 4 cups of vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover the Dutch oven and bake in the preheated oven for 1 hour, or until the barley is tender and the liquid is absorbed. If needed, stir halfway through baking.
- Let stand for 10 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
13g
Carbs
14g
