Categories: Casserole, Mushrooms, Side Dish, Vegetarian

Ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 5 cups sliced fresh mushrooms (cremini, button, or shiitake)
• 2 garlic cloves, minced
• 4 cups water
• 1 cup uncooked regular barley
• 1 (1 1/4 ounce) envelope onion and mushroom soup mix
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon salt (or to taste)

Directions

1. In a large skillet, cook onion in hot, melted butter over med heat until tender.

2. Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.

3. Transfer mixture to a greased 3-quart baking dish.

4. Stir in the water, barley, dry soup mix, thyme, and salt.

5. Bake, covered, at 350° for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.

6. Let stand, covered, for 15 minutes before serving.

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