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Barley with Mushrooms and Onions


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  • 2 spray(s) cooking spray
  • 2/3 Tbsp unsalted butter
  • 1 cup(s) Spanish onion, finely chopped
  • 1/2 pound(s) cremini mushrooms, shredded* (also known as baby Bella)
  • 3 cup(s) vegetable broth, or mushroom broth
  • 1 cup(s) uncooked barley
  • 1 tsp table salt, or to taste


Servings 6
Adapted from


Step 1

Coat a heavy saucepan with cooking spray and set over medium-high heat; melt butter in pan.

Add onion; cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.

Add broth, barley and salt; bring to a boil. Partially cover pan and reduce heat to low; simmer until barley is tender, stirring occasionally, about 60 to 75 minutes. Yields about 1 cup per serving.

*Shred mushrooms using a box grater or food processor.

Garnish with sprigs of fresh parsley.


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