Baked Barley with Mushrooms Recipe

Recipe Information

• Serves: 6-8 people
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes

Ingredients You Need

For the most delicious baked barley with mushrooms, gather these wholesome ingredients:

• 1 1/2 cups pearl barley
• 1 pound mixed mushrooms (cremini, shiitake, oyster, or button), sliced
• 4 cups vegetable or chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup olive oil
• 2 tablespoons butter
• 1/2 cup dry white wine (optional)
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 bay leaves

Understanding Pearl Barley

Pearl barley is the key to this recipe’s success – it’s barley that has been polished to remove the outer hull and bran layer, creating a grain that cooks more quickly and has a tender, slightly chewy texture. Unlike hulled barley, which takes much longer to cook, pearl barley is perfect for this baked dish.

Look for pearl barley in the grain or cereal aisle of your grocery store. The grains should be uniform in size and creamy white in color. Avoid any packages that look dusty or have broken grains, as this can affect the final texture.

Pearl barley has a wonderful nutty flavor and becomes creamy when slow-cooked, making it an excellent substitute for rice in many dishes while providing more fiber and protein.

Selecting Perfect Mushrooms

The magic of this dish lies in using a variety of mushrooms to create complex, layered flavors. Cremini mushrooms provide earthiness and good texture, shiitake mushrooms add rich umami depth, oyster mushrooms contribute delicate flavor and interesting shapes, while button mushrooms offer mild taste and reliable texture.

Choose mushrooms that feel firm and dry to the touch with no dark spots or slimy areas. Fresh mushrooms should smell earthy and pleasant, never sour or off-putting.

Clean mushrooms by wiping them with a damp paper towel rather than rinsing them, as they absorb water quickly and can become soggy during cooking.

Preparing the Mushrooms

Remove any tough stems, especially from shiitake mushrooms, and slice all mushrooms to similar thickness – about 1/4 inch works well. This ensures even cooking and distribution throughout the barley.

Keep different mushroom varieties separate initially, as they may have slightly different cooking times. Denser mushrooms like cremini take longer to cook than delicate oyster mushrooms.

If your mushrooms are very large, cut them into bite-sized pieces that will distribute nicely throughout the dish without overwhelming individual servings.

Building the Flavor Foundation

Preheat your oven to 350 degrees Fahrenheit. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, oven-safe Dutch oven or heavy casserole dish over medium heat.

Add the diced onion, carrots, and celery, cooking for about 8-10 minutes until the vegetables are softened and lightly caramelized. This aromatic base, known as mirepoix, provides the foundational flavors for the entire dish.

Add the minced garlic and cook for another minute until fragrant. The vegetables should be tender and smell wonderful, creating the perfect base for building flavors.

Developing Mushroom Flavors

Add the sliced mushrooms to the pot in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown around the edges.

The mushrooms should develop some caramelization, which intensifies their flavor and adds depth to the dish. Don’t rush this step – properly browned mushrooms make all the difference in the final result.

Season the mushrooms with salt and pepper as they cook, which helps draw out moisture and concentrate flavors.

Adding the Barley and Liquids

Stir in the pearl barley, coating it with the mushroom and vegetable mixture. Toast the barley for 2-3 minutes, stirring frequently, until it becomes slightly golden and fragrant.

If using wine, add it now and let it simmer for 2-3 minutes to cook off the alcohol while adding depth and acidity to balance the earthy flavors.

Add the hot broth gradually, stirring to combine everything evenly. The liquid should just cover the barley mixture by about half an inch.

Seasoning and Herb Addition

Add the fresh thyme, rosemary, bay leaves, salt, and pepper. These herbs will infuse the entire dish with aromatic flavors during the long baking process.

Stir in half of the fresh parsley, reserving the rest for garnishing. The herbs should be evenly distributed throughout the mixture.

Taste the mixture and adjust seasoning as needed – remember that the flavors will concentrate during baking, so season judiciously.

The Slow Baking Process

Cover the Dutch oven tightly with its lid or aluminum foil and transfer to the preheated oven. The tight seal is crucial for proper steam cooking and preventing the barley from drying out.

Bake for 45 minutes, then remove and stir gently, adding more hot broth if the mixture seems dry. The barley should be absorbing the liquid and starting to become tender.

Return to the oven, covered, for another 20-30 minutes until the barley is tender and creamy with a slight bite remaining.

Final Touches and Finishing

Remove the bay leaves and stir in the remaining tablespoon of butter, which adds richness and helps create a creamy consistency. The barley should be tender but still have some texture.

Add half of the grated Parmesan cheese, stirring until melted and incorporated. The cheese adds nutty flavor and helps bind the dish together.

Taste and adjust seasoning with additional salt, pepper, or herbs as needed. The dish should be flavorful and well-seasoned throughout.

Serving Your Hearty Creation

Let the baked barley rest for 5-10 minutes before serving, which allows it to set slightly and makes serving easier. Sprinkle with the remaining Parmesan cheese and fresh parsley for color and fresh flavor.

Serve hot as a main dish with a simple green salad, or as a hearty side alongside roasted chicken, beef, or pork. The rich, earthy flavors complement virtually any protein beautifully.

Storage and Reheating

This dish actually improves after sitting, as the flavors continue to develop and meld together. Store leftovers in the refrigerator for up to 4 days, adding a splash of broth when reheating to restore creaminess.

It also freezes well for up to 3 months, though you may need to add additional liquid when reheating from frozen.

Nutritional Benefits

Baked barley with mushrooms is incredibly nutritious, providing fiber, protein, and essential nutrients from the whole grains and vegetables. Barley is particularly rich in beta-glucan, a type of fiber that helps lower cholesterol.

Mushrooms add B vitamins, selenium, and potassium while being naturally low in calories and high in umami flavor that makes the dish satisfying.

Variations and Customizations

You can easily customize this recipe by adding other vegetables like diced bell peppers, zucchini, or spinach during the last 15 minutes of baking. Nuts like toasted pine nuts or chopped walnuts add wonderful texture and richness.

For a heartier version, add cooked chicken or turkey during the final stages of baking, or stir in cooked white beans for additional protein.

This Baked Barley with Mushrooms proves that healthy, wholesome ingredients can create incredibly satisfying and flavorful meals that nourish both body and soul while delivering the comfort food satisfaction we all crave.