This hearty and flavorful Mushroom and Barley Casserole is the perfect comfort food for a chilly evening or a cozy weekend brunch. It’s simple to make, packed with delicious earthy flavors, and incredibly satisfying. I first made this recipe for a friend's potluck; I was nervous because I'm not the best cook, but it was a huge hit!
The combination of tender barley, savory mushrooms, and melted cheese creates a dish that’s both comforting and elegant. It’s also incredibly versatile; feel free to adjust the ingredients to your liking. Add some spinach, different types of cheese, or even some crispy fried onions for extra texture. It's your creation now!
Required Equipments
- 9x13 inch baking dish
- large saucepan
- measuring cups and spoons
- wooden spoon or spatula
Mushroom and Barley Casserole
A simple yet satisfying casserole featuring tender barley, earthy mushrooms, and a delicious blend of cheeses. Perfect for a weeknight dinner or a special occasion!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Set aside.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes. Don't burn it! (Been there, done that, learned my lesson the hard way.)
- Add 1 pound of sliced mushrooms to the pan. Cook, stirring occasionally until they release their moisture and start to brown, about 8-10 minutes. Season generously with salt and pepper.
- Stir in 1 cup of pearl barley and 4 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes, or until the barley is tender. Stir occasionally to prevent sticking. If it gets too dry, add a bit more broth.
- Remove the saucepan from the heat and stir in 1 cup of grated cheddar cheese, 1/2 cup of chopped fresh parsley, and 1/4 cup of grated Parmesan cheese. Mix everything well. Taste and adjust the seasoning if needed. I always add a pinch more pepper, personally.
- Pour the mushroom and barley mixture into the prepared baking dish. Spread evenly. Sprinkle remaining Parmesan cheese over the top.
- Bake for 20-25 minutes, or until bubbly and golden brown. Keep an eye on it; ovens vary wildly!
- Let the casserole rest for about 10 minutes before serving. This helps the flavors meld and makes it easier to serve without a gooey mess. Trust me on this one;
📝 Notes
- For a richer flavor, saute the mushrooms in butter instead of olive oil.
- Feel free to add other vegetables, such as carrots, celery, or spinach.
- If you don't have vegetable broth, you can use chicken broth or water instead, although the flavor will be slightly different. Chicken broth will add another layer of deliciousness!
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 10 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 150 mg
