Clean morel mushrooms.* Drain thoroughly; pat dry with paper towels. Slice.
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.
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.
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.
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.