Barley and Mushroom Casserole

This casserole thickens as it cools, so not all liquid must be absorbed before removing the dish from the oven.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  tablespoon margarine or 1  tablespoon butter
• 3 1⁄2 ounces shiitake mushrooms
• 8  ounces mushrooms, sliced
• 4  cups water or 4  cups broth
• 1  cup barley, uncooked
• 1  ounce  dry onion soup mix
• 1  pinch chives (optional)

Directions

1. Preheat oven to 350 degrees.
2. Remove and discard stems from shiitake mushrooms; slice mushroom caps. Heat margarine in a medium nonstick skillet over med-high heat. Add shiitake and other mushrooms; saute 5 minutes or until tender. Set aside.
3. Combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture. Cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed. Garnish with chives as desired.