Barley and Mixed Mushroom Casserole Recipe

Name: Barley and Mixed Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium onions, finely diced; 1 carrot, very finely chopped; 1 celery rib, thinly sliced; 3/4 pound (4 1/2 cups) thinly sliced mushrooms (such as shiitake, button, baby; portobellos, and oyster); 1 1/2 cups pearl barley; 1 1/2 teaspoons minced fresh thyme, or 3/4 teaspoon dried; 3/4 teaspoon salt; Generous seasoning freshly ground black pepper; 4 1/2 cups boiling vegetable stock

Servings: persons

2 tablespoons unsalted butter
2 medium onions, finely diced
1 carrot, very finely chopped
1 celery rib, thinly sliced
3/4 pound (4 1/2 cups) thinly sliced mushrooms (such as shiitake, button, baby
portobellos, and oyster)
1 1/2 cups pearl barley
1 1/2 teaspoons minced fresh thyme, or 3/4 teaspoon dried
3/4 teaspoon salt
Generous seasoning freshly ground black pepper
4 1/2 cups boiling vegetable stock

1
Preheat the oven to 350 degrees.
2
Melt the butter in a large skillet over medium high heat.
3
Add the onions, carrot, celery, mushrooms, barley, thyme, salt and pepper and saute, stirring frequently, until the mushrooms begin to brown, about 10 minutes.
4
Scrape the mixture into a shallow 2 1/2quart baking dish (such as a 10 by 10inch
5
Corning Ware casserole) and pour in the boiling vegetable stock.
6
Cover tightly and bake 60 to 75 minutes, or until all the liquid is absorbed.
7
(Be careful of the steam when removing the cover.)
8
The barley should have a slightly crunchy texture when done.
9
If it is too hard after all the stock has been absorbed, add some boiling stock or water and cook 10 to 15 minutes more.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium onions, finely diced, 1 carrot, very finely chopped, 1 celery rib, thinly sliced, and more.

Yes, Barley and Mixed Mushroom Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley and Mixed Mushroom Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions