Mushroom Lentil Barley Casserole Recipe

Name: Mushroom Lentil Barley Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 8 -12 ounces shallots or 8 -12 ounces pickling onions, peeled; 1 1/2 lbs mixed mushrooms, in thick slices (I use half mixture of wild or exotic ones like oyster, shittake, enoki and half chestnut mushrooms f); 2 garlic cloves; 4 ounces pearl barley; 4 ounces red lentils; 2 tablespoons soy sauce; 3 tablespoons dry sherry; 3/4 - 1 pint vegetable stock; 2 tablespoons chopped fresh herbs (rosemary, thyme and parsley) or 2 tablespoons dried herbs, equivalent; 1 bay leaf; salt & freshly ground black pepper

Servings: persons

1 tablespoon olive oil
8 -12 ounces shallots or 8 -12 ounces pickling onions, peeled
1 1/2 lbs mixed mushrooms, in thick slices (I use half mixture of wild or exotic ones like oyster, shittake, enoki and half chestnut mushrooms f)
2 garlic cloves
4 ounces pearl barley
4 ounces red lentils
2 tablespoons soy sauce
3 tablespoons dry sherry
3/4 - 1 pint vegetable stock
2 tablespoons chopped fresh herbs (rosemary, thyme and parsley) or 2 tablespoons dried herbs, equivalent
1 bay leaf
salt & freshly ground black pepper

1
Gently cook the shallots in the oil until softened and browned.
2
Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
3
Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
4
Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
5
You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
6
Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.

263

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 8 -12 ounces shallots or 8 -12 ounces pickling onions, peeled, 1 1/2 lbs mixed mushrooms, in thick slices (I use half mixture of wild or exotic ones like oyster, shittake, enoki and half chestnut mushrooms f), 2 garlic cloves, and more.

Yes, Mushroom Lentil Barley Casserole falls under the Vegetarian 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!

Mushroom Lentil Barley Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions