Mushroom Barley Casserole

Serves 8

• 16 ounces fresh sliced mushrooms (crimini, button, shiitake) or substitute 1 ounce dried shiitake for 8 ounces fresh
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 4 cups liquid (mushroom soaking liquid and/or plain water)
• 2 vegetable bouillon cubes
• 1 1/2 cups barley, rinsed
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• Salt to taste, if necessary

If using dried shiitakes, soak 30 minutes in water. Squeeze excess water from mushrooms, reserving all soaking liquid. Remove and discard stems. Slice mushrooms. To soaking liquid add water to equal 4 cups. Heat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil and sauté onions until browned. Add 4 cups liquid and dissolve bouillon; turn off heat. Add all mushrooms, barley, soy sauce, pepper and thyme; mix well. Cover and bake in center of oven 1 hour, until liquid is absorbed and barley is tender. Taste and adjust seasonings, adding salt if desired.