Baked Barley with Shiitake Mushrooms and Caramelized Onions

Baked Barley with Shiitake Mushrooms and Caramelized Onions
Photo by Photography: Randy Mayor

Ingredients

  • 1/8 teaspoon dried thyme
  • 1 tablespoon low-sodium soy sauce
  • 4 ½ cups chopped onion (about 3 medium)
  • 1/8 teaspoon dried thyme
  • ¼ teaspoon salt
  • 3 cups sliced button mushrooms (about 9 ounces)
  • 1 teaspoon sugar
  • + 16 more ingredients
    • 3 cups sliced shiitake mushroom caps (about 8 ounces)
    • ¼ teaspoon salt
    • 4 cups vegetable broth
    • 3 cups sliced shiitake mushroom caps (about 8 ounces)
    • 1 teaspoon sugar
    • ¼ teaspoon black pepper
    • 3 cups sliced button mushrooms (about 9 ounces)
    • 1 ½ cups uncooked pearl barley
    • 2 tablespoons butter
    • 1 ½ cups uncooked pearl barley
    • 2 tablespoons butter
    • 4 cups vegetable broth
    • ¼ teaspoon black pepper
    • 4 ½ cups chopped onion (about 3 medium)
    • 1 tablespoon low-sodium soy sauce
    • Fresh thyme sprigs (optional)

Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt...

View full recipe at My Recipes

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