This mushroom barley casserole is a great vegetarian or vegan main course! It’s also a perfect side dish for meat eaters. And, a great addition to any holiday spread.
Melt oil or butter in a Dutch oven over medium heat. Add onion, cover and cook 25-35 minutes or until golden brown, stirring frequently. If onions start to dry out or burn, add in a little water, a few tablespoons or so, to slow the cooking.
2 tablespoons olive oil or butter, 4 ½ cups chopped sweet yellow onions
Add mushrooms; cook 10-20 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° F for 1 hour or until barley is tender, stirring once during baking. Let stand 10 minutes. Garnish with thyme sprigs, if desired.
4 cups vegetable broth, Fresh thyme sprigs for garnishing