Mushroom Barley Casserole is a hearty meal that’s easy to prepare & just put in the oven. The mushrooms give it a rich flavor and texture. This recipe is perfect for people with a hot constitution body type.
I grew up near mushroom country – miles and miles of stinky soil from which emerged these funny looking plants. Botanically, we knew that they were fungi, but culinarily, they were considered vegetables. Therefore they were suspect to my child-self.
However, as I grew older and learned about different kinds of mushrooms, I began to appreciate them and their diversity.
Mushroom Barley Casserole Tips
Although a meatier mushroom works well in this mushroom barley casserole, if you haven’t tried a variety of mushrooms, this is also a good recipe to experiment a bit more.
So, if you are lucky enough to live near a mushroom farm or good farmers market, you can talk with the experts directly to figure out what you might enjoy most.
Also, I added the zucchini to bring in some sweetness. Springtime and end of winter zucchini are so small I needed to use three. But, by the time you get to summer, you will probably only need one for this mushroom barley casserole.
Keyword baked barley with mushrooms, mushroom barley casserole, barley mushroom casserole, mushroom and barley casserole, barley and mushroom casserole, barley casserole, barley casserole recipe, barley casserole recipes
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 4people
Calories 288kcal
Cost $9
Equipment
Chef's knife
Cutting board
Skillet
Oven-safe dish Not necessary if your skillet can go in the over
Ingredients
1c.barley
3c.vegetable stock
1lb.mushroomsHave fun trying different kinds
salt or pepper to taste
1 largezucchini2-3 small zucchini are needed if there are no large zucchinis
juice of lemon to taste
1tbspolive oilYou can use cooking spray
Instructions
Organize all ingredients.
Wash and slice mushrooms and cut the zucchini into half- or quarter-moons.
Preheat the oven to 350°.
Heat a skillet over medium-high heat. Add barley and toast for 2 minutes, then remove.
Add cooking oil to the pan. When hot, cook the mushrooms and zucchini for 3-5 minutes with salt and pepper, until they are soft and have given up most of their water.
If your skillet can be placed in the oven, add the stock and marjoram. If not, transfer the barley and vegetables into an oven-safe dish and add the stock and marjoram and give a good stir. The barley will sink to the bottom of the pan, which is fine.
Bake for about 1 hour, until the barley is tender. Let cool for about 5-10 minutes, then serve.
