Barley Mushroom Casserole Recipe

Ingredients for Barley Mushroom Casserole

• 4 tablespoons butter
• 2 tablespoons brown sugar
• Onions
• Shiitake Mushrooms
• Button Mushrooms
• 1 cup barley
• Soy Sauce
• Salt And Pepper
• 1 teaspoon dried thyme
• 4 cups vegetable broth

How to Make Barley Mushroom Casserole

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. Let stand for 10 minutes before serving. Garnish with fresh parsley (optional).