- Shari Rozansky - https://www.sharirozansky.com -

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

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.