Baked Casserole with Barley, Mushrooms & Butternut Squash

• 1 tbs. olive oil
• 6 cups of mixed wild mushrooms (shiitake, oyster, cremini, portobello), sliced
• 1/4 tsp. sea salt
• 1 cup butternut squash (frozen or fresh), peeled and cut into cubes
• 1/2 cup diced leeks, white and light green parts only
• 1 stalk celery, diced
• 1 cup uncooked pearl barley
• 1 clove garlic, minced
• 3 1/2 cups vegetable broth
• 1 tbs. dried thyme
• Salt and pepper, to taste

Directions:
Preheat oven to 400°F.

Heat the olive oil in a large nonstick skillet or Dutch oven over medium-high heat. Add the mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add the butternut squash cubes, leeks, celery and continue to cook, stirring, until mushrooms are brown and squash is tender, about 5 minutes. Add the barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add the broth, thyme, salt and pepper and stir.

Transfer mixture to an oval casserole dish (I use CorningWare French White 4 quart oval casserole), cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 45 minutes.