Barley Mushroom Casserole ~ Erica 11/11

BARLEY MUSHROOM CASSEROLE
from Quick Vegetarian Pleasures by Jeanne Lemlin

5 T olive oil
2 medium onions, diced
4 1/2 C (12 oz) sliced fresh mushrooms
1 1/2 C barley
3/4 tsp dried Thyme
1/2 tsp salt
Fresh ground black pepper to taste
4 1/2 C boiling vegetable stock

1) Preheat oven to 350

2) Heat stock until boiling in a saucepan

3) Heat oil in a large skillet over medium high heat and add all the ingredients
except stock.  Saute, stirring frequently, until the mushrooms begin to brown,
about 10 minutes.

4) Scrape the mixture into a deep 2-quart baking dish and pour in the stock.  Cover
tightly and bake 60 - 75 minutes or until all of the liquid is absorbed.  (Be careful of
steam when removing the cover.) The barley should have a slightly crunchy texture
when done.  If it is too hard after all of the stock has been absorbed, add some
boiling water and cook 10 - 15 minutes more.