Baked Barley Mushroom Casserole

An online recipe with instructions for making Baked Barley Mushroom Casserole.

Ingredients

- 1/2 pound of fresh mushrooms, sliced (8 ounces)
- 1 large onion finely chopped
- 1/4 cup of butter
- 1 cup of uncooked dried pearl barley
- Salt and pepper to taste
- 2 to 3-1/2 cups of beef broth

Instructions

Preheat the oven to 350 degrees F. Melt the butter in a skillet, add the finely minced onion and cook it 3 or 4 minutes. Add the sliced mushrooms and cook an additional 4 minutes Add the barley to the pan and brown it lightly. Season to taste with salt and pepper and pour into a buttered casserole dish with a lid. Bring the broth to a boil, and pour the boiling broth over the barley, using enough broth to cover the barley by 1/2 inch. Cover the casserole tightly and bake it at 350 degrees for 25 minutes, or until the barley is tender and all of the liquid has been absorbed (Start tasting the barley for doneness after 25 minutes, because the amount of time to cook it can vary quite a bit, depending on the type of barley. If the liquid has been absorbed and the barley is not yet tender, a a bit more broth and continue cooking).

References:

(1) use chicken broth instead of beef broth
(2) add slivered almonds sauteed in butter just before serving,