Creamy Mushroom and Barley Casserole

• 1 cup pearl barley, rinsed
• 12 ounces mushrooms, sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent.
3. 3 Add mushrooms and garlic, sauté until mushrooms are tender.
4. 4 Stir in flour, cooking for 1 minute.
5. 5 Gradually whisk in vegetable broth and milk, stirring until thickened.
6. 6 Add thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
7. 7 In a separate pot, cook barley according to package instructions until tender.
8. 8 Combine barley with mushroom mixture in a greased 9x13 inch baking dish.
9. 9 Top with cheddar cheese and bake for 20-25 minutes, until bubbly.
10. 10 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Whisk

Variations

• Add cooked chicken or sausage for a heartier meal.
• Substitute barley with quinoa for a gluten-free option.

Substitutions

• If you're out of thyme, use marjoram or oregano.
• Use almond milk for a dairy-free alternative.

Pairings

• Steamed asparagus
• Roasted Brussels sprouts

Nutrition

Tips

• For extra creaminess, stir in a tablespoon of sour cream before baking.
• Use any hearty mushroom variety for depth of flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a crisp green salad and crusty bread.
• Pair with a glass of Chardonnay for a complete meal.

FAQ