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plate with a serving of mushroom barley casserole ready to enjoy

Mushroom Barley Casserole

From the first bite of this Mushroom Barley Casserole, you'll appreciate the intricate flavors and textures that come together to create a truly memorable side dish for a hearty family meal.
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Prep Time 1 hour
Cook Time 42 minutes
Course Side Dish
Cuisine Czech
Servings 6
Calories 316 kcal

Ingredients
  

  • 1 ⅓ cup barley rinsed and dried
  • 60 g 2 oz dried porcini mushrooms
  • 60 g 2 oz bacon, sliced
  • 1 medium white onion chopped
  • ½ teaspoon marjoram
  • 3 garlic cloves minced
  • ⅔ cup cream
  • 2 teaspoon salt

Instructions
 

  • Preheat the oven to 180C/350F.
  • Pour 4 cups of hot water over dried porcini mushrooms. Set aside for at least 1 hour up to overnight. Drain mushrooms and save the liquid.
    60 g 2 oz dried porcini mushrooms
  • Pour mushroom soaking liquid over barley, add a generous pinch of salt and cook following the instructions until barley is fully cooked. Drain.
    2 teaspoon salt, 1 ⅓ cup barley
    broth being simmered to make mushroom barley casserole
  • Meanwhile, heat olive oil in a large pan and saute onions and bacon, cook for 8-10 minutes.
    1 medium white onion, 60 g 2 oz bacon, sliced
    onions being sauteed with bacon to make mushroom barley casserole
  • Add marjoram and garlic, cook for 30 seconds. Mix cooked barley with onions and bacon. Transfer into a baking pan and pour cream on top.
    ½ teaspoon marjoram, 3 garlic cloves, ⅔ cup cream
    adding barley to saute pan to make mushroom barley casserole
  • Bake for 20 minutes.

Nutrition

Calories: 316kcalCarbohydrates: 41gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 36mgSodium: 856mgPotassium: 416mgFiber: 9gSugar: 2gVitamin A: 403IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword barley, casserole, mushrooms
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