Mushroom Barley Casserole

Serves: 4

Ingredients

• 5 Tablespoons unsalted butter
• 2 medium onions diced
• 12 ounces sliced Oyster mushrooms
• 1½ cups barley
• ¾ teaspoons dried Thyme
• ½ teaspoon salt
• Pepper to taste
• 4 cups boiling low sodium chicken broth

Directions:

1. Preheat Oven to 350 F.
2. Melt butter in a large skillet over medium heat and add all the ingredients except the stock. Sautee, stirring frequently, until mushrooms begin to brown about 10 minutes.
3. Scrape the mixture into a deep 2 quart baking dish and pour in the broth.
4. Cover tightly and bake for up to 60 minutes, or until all the liquid is absorbed. The barley should have a slightly crunchy texture. If too hard, add some boiling water and cook 10 minutes more.