Mushroom Barley Casserole

Serves 4


  • 5 Tablespoons unsalted butter
  • 2 medium onions diced
  • 4 1/2 cups(12 ounces) sliced Oyster mushrooms
  • 1 1/2 cups barley
  • ¾ teaspoons dried Thyme
  • ½ teaspoon salt
  • Pepper to taste
  • 4 cups boiling low sodium chicken broth


  • Preheat Oven to 350 F.
  • Melt butter in a large skillet over medium heat and add al the ingredients except the stock. Saute stirring frequently, until mushrooms begin to brown about 10 minutes.
  • Scrape the mixture into a deep 2 quart baking dish and pour in the broth.  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 to hard, add some boiling water and cook 10 minutes more.