Baked Barley with Wild Mushrooms and Caramelized Onions recipe - a great vegetarian main course
5 from 1 vote

Baked Barley with Wild Mushrooms and Caramelized Onions

Course Main Course
Cuisine American
Servings 6
Author Cooking Light


  • 2 tablespoons olive oil or butter
  • 4 ½ cups sweet yellow onions chopped about 3 medium
  • 1 teaspoon sugar
  • 3 cups cremini mushrooms sliced
  • 3 cups shiitake mushroom caps sliced
  • 1 ½ cups uncooked pearl barley
  • 1 tablespoon low-sodium soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon dried thyme
  • 4 cups vegetable broth
  • Fresh thyme sprigs for garnishing optional


  1. Melt oil or butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25-35 minutes or until golden brown, stirring frequently. 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.
  2. Preheat oven to 350°.
  3. Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender, stirring once during baking. Let stand 10 minutes. Garnish with thyme sprigs, if desired.

Recipe Notes

Makes 6 servings (serving size: 1 2/3 cup)