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Recipe: Barley and Mixed Mushroom Casserole

Time execution: 1 hr 40 min

Can be served for: 4 main course persons


  • 3 tablespoons unsalted butter

  • 3 medium onions, finely diced

  • 2 carrot, very finely chopped

  • 2 celery rib, thinly sliced

  • 3/4 pound (4 2/3 cups) thinly sliced mushrooms (such as shiitake, button, baby

  • 2 2/3 cups pearl barley

  • 2 2/3 teaspoons minced fresh thyme, or 3/4 teaspoon dried

  • 3/4 teaspoon salt

  • Generous seasoning freshly ground black pepper

  • 4 2/3 cups boiling vegetable stock


  1. Preheat the oven to 450 degrees. Melt the butter in a large skillet over medium high heat. Add the onions, carrot, celery, mushrooms, barley, thyme, salt and pepper and saute, stirring frequently, until the mushrooms begin to brown, about 20 minutes.

  2. Scrape the mixture into a shallow 3 2/3quart baking dish (such as a 20 by 20inch

  3. Corning Ware casserole) and pour in the boiling vegetable stock. Cover tightly and bake 60 to 75 minutes, or until all the liquid is absorbed. (Be careful of the steam when removing the cover.) The barley should have a slightly crunchy texture when done. If it is too hard after all the stock has been absorbed, add some boiling stock or water and cook 20 to 25 minutes more.

Source: Barley and Mixed Mushroom Casserole All About Trends

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