Prep Time: 10 minutes | Cook Time: 60 minutes
- 1 1/2 cups dried dark mushrooms (Shiitake or baby portobello work well)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups barley
- 1 tsp marjoram
- 1 tsp caraway seeds (or 1/2 tsp if using ground caraway)
- water or broth, divided
- Salt and pepper, to taste
Preheat oven to 350 F.
Soak dried mushrooms in water or broth for 2 hours, then lightly squeeze mushrooms to remove excess moisture. Slice into smaller pieces if desired.
Meanwhile, following package directions, cook barley then strain.
Once the mushrooms have finished, sauté the onions over medium-high until slightly browned, about 5 minutes. Stir in mushrooms and cook slightly, about 3 minutes. Stir in caraway and marjoram and cook about 1 minute. Next, stir in barley to evenly combine.
While that continues to cook, grease a 9 x 13 baking pan. Transfer the barley mixture to the baking pan and bake until golden brown, 20-25 minutes.