Old-Country Mushroom-Barley Casserole | Midwest Living

Old-Country Mushroom-Barley Casserole

Old-Country Mushroom-Barley Casserole

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  • Makes: 4 servings
  • Prep 50 mins
  • Bake 30 mins

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  • 2 cups fresh morel mushrooms or other fresh mushrooms
  • 1/2 cup pearl barley
  • 1/8 teaspoon salt (optional)
  • 2 cups boiling water
  • 1/2 cup chopped onion or sliced green onions
  • 1/3 cup chopped celery
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon dried marjoram, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Clean morel mushrooms.* Drain thoroughly; pat dry with paper towels. Slice.
  2. Meanwhile, in a small saucepan, stir barley and, if you like, the 1/8 teaspoon salt into boiling water. Reduce heat. Cover and simmer for 45 to 50 minutes or until tender. Drain, if necessary.
  3. In a large skillet, cook onion and celery in butter or margarine until tender. Add morels or other mushrooms; cook for 2 to 3 minutes.
  4. Stir marjoram, garlic powder, sage, the 1/4 teaspoon salt, and the pepper into mushroom mixture. Stir in cooked barley. Transfer the mixture to a greased 1-quart casserole.
  5. Bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 4 side-dish servings.


  • * To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain and rinse. Repeat two more times.

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