Home Mains Barroom Casserole - Vegan Barley and Mushroom Casserole Recipe

Description

Barley is a delicious and nutritious grain that is sometimes overlooked. A hearty grain that fits well in a vegan diet, barley cooks slowly and creates a moist, creamy texture as it softens. This vegan barley mushroom casserole recipe is full of mushrooms gently stewed in white wine and seasoned with herbs. My favourite mushrooms to use in this recipe are brown and or portabello. Any type should work fine in the casserole.

Ingredients

  • 3 TABLESPOONS OLIVE OIL
  • CUP FINELY CHOPPED ONIONS
  • I GARLIC CLOVE, CHOPPED
  • 3 TO 4 CUPS (APPROX 10oz) SLICED MUSHROOMS
  • I TEASPOON SALT
  • 1/2 TEASPOON DRIED THYME
  • 1/2 TEASPOON MINCED FRESH ROSEMARY
  • I TABLESPOON SOY SAUCE
  • 1/4 TEASPOON BLACK PEPPER
  • 1/2 CUP WHITE WINE
  • 1 CUP PEARL BARLEY (IDEALLY THE NATURAL, BROWN VARIETY)
  • 3 CUPS WATER
  • CHOPPED FRESH PARSLEY (OPTIONAL)

Steps

1) Warm the olive oil in a saucepan on medium heat. Add the onions and garlic, cover, and cook for about 5 minutes. Stir in the mushrooms and salt, cover, and cook until the mushrooms start to give off liquid, about 5 minutes.

2) Stir in the thyme, rosemary, soy sauce pepper, wine, barley, and water, cover, and bring to a boil. Then lower the heat and simmer uncovered, stirring every 10 minutes or so, for 30 minutes or more (see Note), until the barley is tender and the texture creamy. Add water if needed during the cooking process.

3) Serve sprinkled with parsley and topped with grated cheese, if desired.

Additional Tips

Vegan barley and mushroom casserole, if you havent tried it you should. This recipe keeps well in the fridge for a few days and also freezes well. Make a double batch and eat vegan mushroom barley casserole for leftovers!

 
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